
riass TX 
Book 



CopiglrtN?. 



COPYRIGHT DEPOSIT 






CULINARY LCHOLS 
FROM DIXIE 



KATE BREW VAUGHN 

*4 



THE Mcdonald press 

PUBLISHERS 

CINCINNATI 



■V35 



Copyright 1914 

BY 

Kate Brew Vaughn 



OCT 14 1914 

©CU380870 



To 

Mattie Cornelius Hall 

whose helpfulness and lovi?ig trust have inspired 
me to my best efforts 

This Book is Lovingly Dedicated 




Kate Brew Vaughn 



PREFACE 

This book of Southern recipes and many contributed 
by friends in other sections of the country, is designed 
to meet the demand of numberless friends whom it 
has been my good fortune and pleasure to teach 
during my tours through the United States. 

It has been a great pleasure and gratification to me 
to see the growth of interest in cookery and house- 
hold efficiency. Fifty years ago, women of refinement 
were prone to declare almost boastingly that they 
had never cooked a meal in their lives, and today 
we note with interest their granddaughters cooking 
wholesome meals without becoming degraded in 
the work. 

These recipes have been tested and changed to meet 
the modern necessity for economy. 

I desire to thank the many housewives all over the 
country for the kindness and encouragement that 
have spurred me on to launching in the world my 
' *mid-channer ' effort. 

Kate Brew Vaughn 



Price $1.00 
By Mail, Postpaid, $1.15 



CONTENTS 



CHAPTER PAGE 

II. Living on the Budget Plan 4 

III. Kitchen Conveniences - ~ - 6 

IV. Soups ~ - -..-.- - 9 

V. Fish - - - - 18 

VI. Sauces ~ 31 

VII. Meats - ~ - 38 

VIII. Poultry and Game- - - — 54 

IX. Eggs - 67 

X. Salads-.- - ™ 74 

XL Cheese -..- - 93 

XII. Rice - - -- 100 

XIII. Deep Fat Frying - - - 104 

XIV. Bread - - 115 

XV. Pastry - _ 139 

XVI. Cakes and Gingerbread _ 150 

XVII. Vegetables _ _ _ 160 

XVIII. Sandwiches and Rarebits — - 180 

XIX. Cakes _ _ - - 191 

XX. Icings and Fillings 209 

r Puddings — 215 

' 1 Sauces 222 

XXII. Desserts 226 

XXIII. Beverages 241 

XXIV. Cocktails, Canapes and Cheese Relishes - 245 

XXV. Condiments 248 

XXVI. Candies — . 261 



TABLE OF ABBREVIATIONS 

t. — teaspoon. qt. — quart or 4 cups, 

tb. — tablespoon. pt. — pint or 2 cups. 

c. — cupful. oz. — ounce, 

h. — hour. lb. — pound. 

Accurate measurements are necessary to uniform success 
in cookery. Standard measuring cups hold one-half pint. 
All measurements should be heaped up and leveled off with 
knife or spatula. All dry ingredients should be sifted before 
measured and put in lightly, never packed. One-half spoon 
is measured by cutting lengthwise a spoon, and for one-fourth 
dividing that again. 

3 t.=l tb. 4 c.=l qt. 

4 tb.=>^ c. 2 c. sugar=l lb. 

8 oz.=l c. 2 c. butter or crisco=l lb. 

2 gills=l c. 4 c. flour=l lb. 

2 c.=l pt. 3 c. meal=l lb. 



CHAPTER I 

FOOD 

Anything taken into the body to repair waste, build mus- 
cle and tissue, or give heat and energy for the performance of 
functions of the body, may be called food. Food is taken raw 
and cooked, and cookery is simply the application of heat to 
kill bacteria, add flavor, and aid digestion. In applying heat, 
it is necessary to know just what changes are necessary to 
perfect the special food to the individual needs. 

The body is composed of about 16 different elements, as 
oxygen 62>^%, hydrogen 10%, carbon 21>^%, nitrogen 3%. 
Sulphur, silicon, iron, sodium, calcium, phosphorus, potassium, 
magnesia, fluorine, chlorine and iodine make up the remaining 
3%, and these are combined in an aggregation of cells, tissues, 
organs, muscle, blood and bone. The cells and tissues are 
being constantly worn out and new ones are built up to repair 
this waste out of food we eat. Food is made over in the body 
to form bone, nerve and blood, muscle and tissue. 

We divide food according to its function in the body; viz., 
proteins, carbohydrates, fats. Foods burn in the body by pro- 
cess of oxidation. Proteins contain carbon, oxygen, hydrogen, 
nitrogen, and sulphur; and we find these elements in meat, 
fish, eggs, milk, cheese, cereals, beans, peas, and lentils; and 
we find that proteins, water, and mineral matter build tissue 
and muscle and liberate heat and energy. 

Carbohydrates in form of sugars and starches yield heat 
and energy, but add little to the body weight. Carbohydrates 
contain oxygen, carbon and hydrogen, and these are found in 
maple, cane and beet sugar, honey, molasses and preserves, 
starch in potatoes, cereals, rice pastes and vegetables. 

Fats contain carbon, hydrogen and oxygen, and when 
burned in the body liberate heat and energy; this when not 
utilized in muscular exercise is stored in the body as adipose 
tissue. Nuts, oils, cream and butter produce fat. 

Complete food must contain in right proportions all the 
elements of which the tissues and all the fluids of the body 
are composed. Every element represented has a special need 
in the body and a deficiency of any one will cause an impair- 
ment. 



Food 

The foods are taken in the form of compounds; for instance, 
albumen is composed of carbon, hydrogen, oxygen, nitrogen, 
sulphur, phosphorus — and albumen enters into the structure 
of brain, nerves, muscles and blood. Fat, composed of 
oxygen, hydrogen and carbon, is found all over the body, 
covering the muscles, surrounding the internal organs. 

Sugar, composed of carbon, hydrogen and oxygen, is found 
in the blood, liver and tissues. Lime, composed of calcium 
and oxygen, is found in the bone, blood and nerve. Salt, com- 
posed of sodium and chlorine, is found in the tissues and fluids 
of the body. Iron is found in the haemoglobin of the red 
blood corpuscles. 

Food, raw or cooked, is taken into the body through the 
mouth and carried into the stomach and intestines, and meets 
within the body chemicals which convert the foods eaten into 
the elements required by the body. 

The well balanced menu contains the elements in proper 
proportion for the average family, and the housekeeper must 
take into consideration the season of year, exercise, individual 
health, predominating sex, etc., in selecting food. The hearty 
food sufficient for a farmer's family will be out of order for 
the family of a banker, not because the banker can afford more 
expensive food, but because on account of environment, 
occupation, etc., they require different food. 

Properly balanced meals will maintain a person in perfect 
health, provided sunshine, fresh air and water are plentifully 
supplied, and waste matter properly eliminated from the 
system. 

Meals should supply all the body needs and satisfy hunger. 
They should be attractive, appetizing and planned to demand 
no unusual serving. Cost should be borne in mind and an 
average maintained. The meal consisting of a few well pre- 
pared foods, well served, is worth more than a meal of many 
courses badly prepared and slovenly served. In giving menus 
we can only speak in general terms and the suggestions may 
be used to prepare menus with modifications as desired. 

BREAKFAST 

1. Fruit, fresh preferably, but canned, dried or concentrated will answer. 

2. Cereal — oatmeal, rice, grits, cream of wheat, best — can be varied by 

prepared breakfast foods occasionally. 

3. Protein food as eggs, fish, meat. Eggs are an ideal breakfast dish, and 

left-over meat can be utilized as hash. 

4. Bread in some form. Toast, biscuit, griddle cakes or waffles. 

5. Beverage for stimulation, cocoa, coffee or tea, 

2 



Food 

LUNCH 

1. Cream soup. 

2. Protein food, chops, steak, macaroni and cheese, or a salad. 

3. Potatoes, rice or bread 

4. Beverage: tea, cocoa or milk. 

DINNER 

1. Clear soup, consomme or bouillon. 

2. Meat or fish. 

3. Potatoes or rice and one other vegetable. 

4. Salad: light salad with heavy dinner and more substantial where meat 

course is light. 

5. Dessert: when meat course is heavy, serve very light dessert. 

6. Tea or coffee. 

Many people find two meals sufficient for body needs, but 
three simple meals taken at regular intervals will be productive 
of good health and long life. Children easily digest and assim- 
ilate four meals a day. 



CHAPTER 11 

LIVING ON THE BUDGET PLAN 

How to get life in its best sense out of our present income, 
is one of the questions of today, and has transferred the center 
of discussion from the field of production to the field of con- 
sumption, and it is the change which involves a revolution in 
the attitude of economics to the functions of woman. The 
factory may be the seat of production, but it is not true that 
only there are foods and comforts produced, nor is it strictly 
true that man is alone the producer. The home produces 
wealth, the work of cook and nurse and chambermaid is pro- 
duction. The food is worth more prepared for table than as 
brought from the store, etc., but it is true that man, on a 
large scale, is a producer, and woman defines how wealth shall 
be expended. 

Standard of living, and what life means to the individual, 
determines success. Every individual has his standard of 
decent living, good work, family pride, honesty, pleasure, etc., 
and it should be easy for each to define just what sort of stand- 
ard we have set for ourselves. Falling below this standard, 
ethically or economically, may be defined as unhappiness. 

Today many women are unhappy because they are dis- 
satisfied with being unequal to the successful administration 
of homes. If the dissatisfied housewife will stop and take an 
inventory of her assets and liabilities in the way of talents 
and inability — revise her home and adjust her knowledge — 
each will find some way to happiness and content. 

Economy, as applied to the home, means a plan for 
administration by which the resources of the home may be 
expended or distributed to the best advantage. It means 
arranging, proportioning, or expending, the family's resources 
of time, strength, knowledge, and money, so that the greatest 
possible harvest is reaped. 

Whatever the conditions of a family, wherever situated, 
it is a fact that the successful spending of money in acquiring 
needs and wants, depends more upon the brains than the 
dollars. Poverty and riches are but relative terms. Two women 
may be given S50.00 each, and with this one can buy shelter 

4 



Living on the Budget Plan 

and food, while the other one will so adjust hers that with it 
she buys food, shelter, clothes and some of the attributes of 
higher life, and so she is richer than her neighbor. Standard 
of living will control as to how expenditures will be made. 

A business man runs his factory on a sound business basis, 
and his accounts will quickly show the disbursement of his 
income, and what percent is spent for operating, advertising, 
etc., and when the margin of profit is unsatisfactory, a study 
of statistics will point to a weak place. Disbursements will 
be properly adjusted, and the manufacturer starts out with 
renewed courage. 

This is just the sort of management that makes the house 
a successful business. To make proper divisions of income 
depends so largely on circumstances, that I can only deal with 
it in a general way. 

Division of Income 

Twenty-five percent for food, twenty percent for rent, 
fifteen percent for operating expenses, fifteen percent for 
clothes and twenty-five percent for higher life — education, 
benevolence, entertainments, and savings. If it varies too 
greatly in any division, that class of expenditure should be 
analyzed so as to find the trouble and remove the cause. 
Sometimes the divisions will be improper. 

As the income of a family increases, a smaller percentage 
will be expended for food. 

As the income of a family increases, the percentage of 
expenditure for clothing remains approximately the same. 

As the income of a family increases, the percentage for 
shelter and fuel remains the same. 

As the income increases, a constantly increasing percent- 
age will be spent for education, health, recreation, which we 
group as higher life. 

We find the retail cost of foods steadily rising and it has 
for twenty years. Our incomes do not correspondingly in- 
crease, and with this steady rise on the one side, we find more 
and more of this fixed amount of money has to go for food, 
leaving less for the balance of expenses. We have to re- 
adjust the expenditure so that we still get out of it those 
things which mean our better life, and still save for the day 
when we should rest from our labor. 

5 



CHAPTER III 

KITCHEN CONVENIENCES 

The successful business man has the proper equipment for 
factory, store and office; the successful farmer has up-to-date 
machinery and implements for accomplishing results with a 
view to saving time and labor. The dissatisfied housekeeper 
is usually the one who needs must spend most of her time in 
accomplishing her kitchen duties, leaving no time for equally 
important and more interesting tasks. 

The illogical training of our girls in the past has made the 
furnishing of the kitchen the last consideration in equipping a 
home. With the introduction of Home Economics in our 
schools, has come a change, and today the housewife has all 
the necessary equipment in the best manner her means afford 
and gets satisfaction out of a systematized household. 

The efficient workman has his shop arranged with a view 
of saving steps, and as important to the woman is a study of 
kitchen arrangement, relative position of kitchen machinery, 
viz., stove, sink, work table, cupboard and cabinet, so that as 
little walking as possible will be necessary in preparation of 
meals or cleaning up afterward. 

Ideal kitchens differ with architecture of house. The best 
kitchens have cupboards, etc., built in so that much floor space 
is saved. Where this was not thought of ahead, the kitchen 
will require to be about 10 x 12. A large sink and hot and 
cold water faucets, with an adjustable draining board, that 
may be fastened to wall when not in use, will be found most 
convenient. The stove is probably the most important factor 
in pleasure of kitchen work. There is never any economy in 
buying a cheap stove; facility of heating and regulating and 
ease with which it is cleaned, and the convenience of ovens are 
the things to consider. Nickel trimmings and gingerbread 
work on stoves add to their cost, count for nothing in general 
utility and demand much care to keep them in good appear- 
ance. The ovens should be at a height that will not demand 
reaching or stooping. 

A good fireless cooker Is an economy of time and fuel. 
Cheaper cuts of meat foods that require long cooking will be 



Kitchen Conveniences 

found possible without constant watching. The whole meal 
may be prepared in the cooker while the housekeeper sews or 
reads. 

Things to Remember in Buying Cooker. 

A cheap cooker is an extravagance, as poor results tend to 
dissatisfy the cook. A metal body cooker will assure against 
fire. Seamless aluminum wells wear longer and are easily 
kept clean. I use a thin steel radiator manufactured by the 
Diller Manufacturing Company of BlufFton, which heats most 
readily, requiring less than 10 minutes gas flame for perfect 
roasting heat and retaining that heat the desired length of 
time. These will be more popular than soapstone radiators, 
as less care is required to keep them in good condition. An 
adjustable valve for the escape of surplus steam is necessary for 
good baking. When not in use leave cooker open and often put 
the radiators in strong sunshine to air. 

The work table should be strong and covered with some 
material that requires no great energy to keep clean. White 
enameled tables cost more initially but pay in the end. The 
tin or zinc-top table is excellent and in case it is necessary to 
use an ordinary oilcloth-covered table, linoleum cut to fit and 
securely tacked will be more economical and more satisfactory. 
Much backache may be attributed to the height of a work 
table, and a little care given to this particular is necessary. 
Strong casters adjusted to the work table will allow it to be 
moved according to desire. When well planned cupboards 
are lacking, the kitchen cabinet will be found indispensable. 
Here there is a place for everything and a few minutes taken 
to replace utensils in their respective places, assure the cook 
an easy task in preparing the next meal. 

A good supply of utensils is necessary and there is no 
economy in cheap utensils. Aluminum and heavy white 
enamel are in the long run very satisfactory. Seamless mixing 
bowls with no sharp corners for holding batters, doughs, etc., 
save much time in washing. Steel wool and Ivory Soap will 
be found the best cleansing agencies for aluminum. 

Well defined menus planned for the day, and supplies 
ordered early in the morning, thereby insuring a prompt 
delivery, mean a good start. When entering the kitchen the 
housewife should have a definite knowledge of the process 
involved and order of procedure. The first step should be 
regarding fire if coal or wood is used, and while the stove is 



Kitchen Conveniences 

heating supplies can be taken out and placed in order. 'Cook 
according to schedule for each dish, so that there will be no 
confusion or waiting on a dish for any course. After a meal is 
served dishes should be removed, bits of food and articles of 
grease removed with soft paper. If the dishes are washed 
immediately, the dining room and kitchen put to rights, much 
less time will be consumed in this work. 

As far as possible work by schedule, but don't worry when 
something unexpected interferes with the schedule. Some 
too conscientious housekeepers keep busy all the time, doing 
many unnecessary things. Decide just what must be done to 
make the family comfortable, and prorate the duties to 
the members, and duties that may be eliminated mean just 
that much time for rest, recreation and study for the house- 
wife. This is most important and on it depends the success- 
ful administration of the home. 

RULES FOR KITCHEN EFFICIENCY 

1. Conveniently arranged kitchen. 

2. Convenient utensils of best make. 

3. Elimination of everything unnecessary or decorative in kitchen. 

4. Well defined menus, and supplies ordered in time. 

5. Preparation for meals — get out all supplies and prepare in the order of 

their serving (length of time for cooking taken into consideration). 

6. Serving meals and washing dishes, putting to rights the dining room and 

kitchen without delay. 

7. Eliminate every unnecessary duty. 

8. Realization of importance of rest and improvement as an incentive for 

expedition in necessary work. 



CHAPTER IV 

SOUPS 

Soups are divided into two classes: soups with stock, and 
soups without stock. 

Soups made with stock have as foundation beef, veal, 
mutton, fish, and poultry, and are classified as: 

(1) Bouillon, lean beef seasoned and strained. 

(2) Consomme, with several different kinds of meats, highly- 
seasoned, with vegetables and spices, and strained. 

(3) Soup stock, made from beef, vegetables and spices. 

(4) White stock soup, made from chicken, veal, or mutton, 
with delicate seasoning, rice or macaroni. 

Cream soups, made of vegetables and white sauce com- 
bined with milk or cream. 

Purees, made usually from vegetables (fish sometimes used) 
forced through a strainer and retained in milk or white sauce. 

Bisques, made from shellfish seasoned and milk or cream 
added. 

Clear soups are served for dinner, where they act as stimu- 
lants and expand the stomach to accommodate the full dinner. 

Cream soups sometimes separate, and paste made from 
butter and flour is added to boiling stock or milk and is called 
the binder. 

Stock for Bouillon 

3 lbs. lean beef (shin bone) 2 c. vegetables cut in dice, tur- 

\}4 qts. cold water nip, onion, celery, carrot in 

6 cloves equal portions. 

1 bay leaf Salt to taste 

Few sprigs thyme 

Cut meat In cubes, break bones. Brown Yz meat cubes in 
frying pan with marrow and fat. Place cubes of meat in soup 
kettle with cold water and let stand ^ hour, at which time 
add browned cubes and bring gradually to boiling point. 
Skim often, for short time. Cover and cook slowly for 4 
hours, simmering. Add vegetables the last hour; strain and 
cool. 



Soups 



White Stock 



2 lbs. knuckle veal 1 lb. lean beef (shin will do) 

3 qts. of cold water 

Cut meat In cubes and break bone, cover with water, allow 
to stand 1 hour, simmer gently for 4 hours. Cut two stalks 
celery, 1 medium sized onion, blade of mace, teaspoon salt, 
few grains allspice and let cook slowly for ^ hour, add to the 
stock and boil for hour, add several eggshells, before removing 
from range. Strain through double thickness cheesecloth 
and cool. 

Consomme 

3 lbs. beef from the round 1 parsnip 

1 carrot 1 red pepper 

1 turnip 1 tb. whole cloves 

1 onion 1 tb. chopped parsley 

Celery (tough outside stalks may be used) 

Cover the meat with 3 quarts water and let simmer for 4 
hours. Add the other ingredients (scrape the carrot) and cook 

1 hour. Strain and let stand over night. Skim off the grease; 
clear, strain and serve. 

Bouillon 

4 lbs. lean beef from the middle ^ c. of carrot, turnip, onion 

of the round and celery cut in dice 

2 lbs. bone 1 tb. salt 
2 qts. cold water 4 cloves 

Wipe and cut meat and bone into small pieces; add the 
water and heat slowly; simmer 5 hours over a low flame; add 
seasoning and vegetables and boil 1 hour. Boil down to 3 
pints, strain. 

To Clear Soup 

Remove fat from stock and put amount to be cleared in a 
saucepan, allowing the white and shell of 1 egg to each quart. 
Mix egg and shell with the cool soup stock, adding more 
seasoning If needed; beat well and set on stove over a medium 
flame. Stir until hot, to keep egg from settling. Let it boil 

2 minutes; then lower the flame so that it will just simmer for 
10 minutes. Remove scum and strain through a double 
thickness of cheesecloth over a fine wire strainer. The albu- 
men in egg and meat draws to itself the juices extracted from 
the meat and which have coagulated. 

10 



Soups 



Potato Soup 



2 potatoes (small) 1 tb. butter 

1 pt. milk K t. celery salt 

1 t. chopped onion }4 tb. flour 

^ t. salt 1 stalk celery 

^ ssp. pepper 

Wash, pare and soak potatoes in cold water; put them in 
boiling water and cook until very soft; drain and mash; cook 
onion and celery in milk in double boiler; add potatoes; rub 
through strainer and put on to boil again; add butter and flour 
rubbed together; season; let boil 5 minutes and serve. If too 
thick add hot milk. If richer soup is desired, use 1 quart milk 
and add 2 beaten eggs after taking from fire. 

Mock Bisque or Tomato Soup 

1 can tomatoes 3 tb. butter 
J4 t. soda 4 tb. flour 

2 t. salt 1 qt. milk 

^ t. pepper 

Stew tomatoes until soft enough to strain; heat milk in 
double boiler; rub butter and flour together; add to hot milk 
and stir until smooth; cook 10 minutes; add seasoning and 
strained tomatoes, to which soda has been added; serve at 
once. The soda prevents the acid in the tomatoes from 
curdling the milk. 

Cream of Tomato Soup 

J/2 can tomatoes 1 qt. milk 

1 small tb. sugar 1 slice onion 

)4 t. soda 4 tb. flour 

J4 c. butter 1 t. salt 

1 t. pepper 

Scald milk with onion; remove onion and thicken with 
flour mixed with cold water until smooth enough to pour. 
Cook 20 minutes, stirring constantly at first. Cook tomatoes 
and sugar 15 minutes; add soda and rub through a strainer. 
Combine mixtures and strain into a heated dish over butter, 
salt and pepper. 

Corn Soup 

1 can corn 2 tb. butter 

1 pt. cold water 2 tb. flour 

1 pt. milk 1 t. salt 

1 tb. chopped onion Few grains pepper 

Chop corn, add water, heat, cooking slowly 20 minutes. 

11 



Soups 

Cook the onion in the butter, remove from the fire and add 
flour. When thoroughly mixed add scalded milk and combine 
with corn. Rub through a strainer and cook 5 minutes longer. 

Asparagus Soup 

1 can asparagus 4 tb. flour 

3 c. milk 1 t. salt 

3 tb. butter Pinch pepper 

Open can of asparagus, reserve 1 cup of liquor from the 
can. Cut off asparagus tips and put aside, rub stems through 
a sieve. Heat in the double boiler the asparagus liquor and 
3 cupfuls of milk, blend thoroughly 3 tablespoonfuls of butter 
with 4 tablespoonfuls of sifted flour, and stir in ^ cupful 
of cold milk. Pour heated milk gradually on blended butter 
and flour, return to double boiler and cook 15 minutes. Add 
strained asparagus and heat again. Season with l}4 teaspoon- 
fuls Worcestershire sauce and a dash of white pepper. Lastly, 
add the asparagus tips and serve. 

Cream of Celery Soup 

3 c. milk 2 tb. butter 

1 qt. celery cut in pieces 1 slice onion 

2 tb. flour 1 blade mace 

1 c. cream 

Boil celery in a quart of water 45 minutes. Boil mace, 
onion and milk together. Mash the celery in the water and 
add it to the boiling milk. Melt butter in a saucepan; add 
flour slowly until it thickens; cook 3 or 4 minutes, and add to 
boiling soup. This method of thickening soup with flour and 
butter cooked together is called binding it. Season with salt 
and pepper. Strain, and serve immediately, adding 1 cup of 
whipped cream after soup is in the tureen. 

Cream of Chicken Soup 

Cook 2 cups chicken stock with J4 cup chopped celery and 
onion for 15 minutes. Heat in double boiler 2 cups milk. 
Blend thoroughly 6 tablespoons butter, with 4 teaspoons flour 
and stir in ^ cup cold milk. Pour heated milk gradually on 
blended butter and flour; return to double boiler; add stock, 
and cook 15 minutes. Season with 1 teaspoon salt and dash 
white pepper. Strain, and serve. 

12 



Soups 



Cream of Potato Soup 



3 potatoes 1 tb. salt 

2 c. milk Speck of white pepper 

1 tb. flour 1 tb. finely chopped parsley 

1 tb. butter 1 tb. chopped onion 

Cook potatoes until soft; heat in double boiler with onion; 
drain and mash potatoes; add boiling milk and seasoning to 
mashed potatoes; rub all through strainer, and return to 
double boiler. Bind with butter and flour cooked together, 
let boil 5 minutes, add parsley, and serve. 

Bean Soup 

1 pt. dried pea beans ^ lb. salt pork cut in strips 

3 qts. cold water ^ medium-size onion cut fine 

Soak beans over night in lukewarm water. In the morn- 
ing drain and put in kettle with the cold water, salt pork, and 
onion. Cook over a low flame 4 hours, stirring often. Boil- 
ing water may be added at intervals if necessary, to keep soup 
of right consistency. Season with salt and pepper. 

Pea Soup 

1 c. dried split peas 1 tb. butter 

6 c. water 1 tb. flour 

}4 t. sugar Salt and pepper 

Soak the peas over night. Drain, and put them on to 
boil in the cold water over a low flame, letting them simmer 
until they soften and dissolve. Add water as it boils away, 
to keep 3 pints of liquid in the kettle. Scrape from sides of 
kettle when necessary. Rub through a strainer and put on 
to boil again. Bind with butter and flour. Add salt and pepper; 
let it simmer 10 minutes, and serve. 

Chicken Soup 

6 c. of the stock in which a fowl }4 bay leaf 

has been boiled }4 t. peppercorns 

}/2 carrot cut in dice 1^ c. hot boiled rice 

1 sliced onion Salt 

2 stalks celery cut fine 

Add seasoning to stock, heat gradually to boiling point, 
and boil }4 hour. Strain, and add rice. A tablespoon of 
lean, uncooked ham is sometimes added to the seasoning. 
When ham is used, omit salt. 

13 



Soups 



Oyster Bisque 



Half pint celery chopped fine, boil slowly in 1 pint water 
}4 hour. Half pint soup oysters, boil briskly 10 minutes in 
own liquor, then chop very fine. Add to celery in 1 quart 
sweet milk. 

Rub 2 tablespoons butter and 2 of flour together, add the 
above mixture, season with salt and white pepper, boil 20 
minutes. Strain or run through ricer, serve with whipped 
cream in cups. 

Oyster Stew 

Put on in double boiler 3 pints of rich milk and let simmer 
until it reaches boil; add 2 tablespoons of butter, rubbed 
with 1 teaspoon flour; add to boiling milk together with 
pepper and salt to taste, also 3 whole allspice; drain 
liquor of 1 quart of oysters into milk; let simmer for 5 minutes; 
add the whole oysters and when they curl, pour soup into 
tureen in which 1 cup of rich cream is added. 

Bisque of Oysters 

Oysters 1 qt. milk 

1 tb. butter 1 tb. flour 

1 t. flour J/2 t, salt 

Dash white pepper Dash paprika 

1 t. chopped parsley 

Drain, rinse and chop the oysters; put into saucepan and 
bring to boiling point; remove the scum. Put the milk in top 
of double boiler; add the salt, pepper, paprika and butter and 
flour rubbed together; boil 3 minutes, add parsley and oysters 
and serve at once. Do not add the oysters until ready to 
serve. 

Clam Bisque 

25 large clams In shells (alive) 2 tb. allspice 

1 c. milk or cream 2 tb. flour 

2 tb. butter Yolk of 1 egg 

Wash clams thoroughly; put in kettle with 1 pint boiling 
water and cook until shells open. Remove the clams and sep- 
arate the dark part from the soft part and discard it. Chop 
clams fine and add them to the water in which they were 
cooked. Boil until thick and well cooked; then add allspice. 
Heat the milk. When ready to serve, pour 'milk into clam 
broth; add the well beaten egg yolks and a dash of red pepper, 
and strain, 

14 



Soups 



Crab Soup 



4 c. milk 1 doz. crabs 

3 tb. butter 1 tb. grated onions 
2 tb, flour 1 t. salt 

1 t. minced parsley ^ t. cayenne 

Pepper 

Cook onion and butter until onion is tender, add flour, salt 
and pepper and rub to a paste, which should be blended with 
^2 cup cold milk. Put 3^ cups milk in kettle and allow to 
reach boiling point, add the minced crabs and boil in double 
boiler for 10 minutes. Add the binder (flour, butter and 
milk) 5 minutes before serving. 

Mushroom Soup 

1 pt. can mushrooms 1 c. chicken stock 

4 tb. butter 4 tb. flour 
^ c. milk 1 t. salt 
Ys t. cayenne 1 c. cream 

Open can of mushrooms, reserve 1 cup liquor, and cut up 
mushrooms with a silver knife. Put mushrooms and liquor 
in double boiler with chicken stock and simmer for 20 minutes. 
Blend thoroughly butter with flour and stir in milk. Pour 
part of hot stock gradually on blended oil and flour, return to 
double boiler and cook 15 minutes. Season with salt and 
pepper. Lastly, stir in the cream. 

Onion Soup 

4 large onions 2 c. onion liquor 

2}^ c. milk 4 tb. butter 

2 tb. flour 1>^ t. salt 
iV t. pepper 1 egg 

Peel and slice onions. Scald and drain. Cover with cold 
water and simmer till soft. Mash through a coarse sieve. 
Heat again the liquor and milk. Blend thoroughly butter 
with flour and stir in ^4 cup milk. Pour heated milk gradually 
on blended butter and flour; return to double boiler and cook 
15 minutes. Season with salt and pepper. Beat 1 egg, and 
stir in quickly when ready to serve. 

Genuine Yankee Clam Chowder 

Two tablespoonfuls crisco put in kettle; add 1 large onion 
cut very thin; saute 5 minutes; 1 quart of boiling water; 2 

15 



Soups 

medium-size potatoes cut in cubes; cook until potatoes are done; 
add 12 clams chopped fine and juice; boil 5 minutes slowly; 
add 2 teaspoonfuls salt; 1 saltspoon pepper; thicken with 3 
tablespoons of flour — moisten with water to smooth paste. 
Serve with oysterettes, cube bread or croutons if preferred. 
If a more delicate chowder is wanted take out 1 cup water, 
using 1 cup milk instead; if preferred thickening can be omitted. 

Sago Soup 

Wash 3 ounces of sago in boiling water and add it gradually 
to 2 quarts of nearly boiling stock, with seasoning to taste. 
Simmer for ^ hour, when it should be well dissolved. Beat 
up the yolks of 3 eggs, add them to ^ pint of milk or cream, 
stir quickly into the soup and serve immediately. Do not 
let the soup boil after the eggs are put into it or it will curdle. 

Macaroni Soup 

Three pounds of beef put into 4 quarts of water, with 1 large 
onion, 1 carrot, 1 turnip and a head of celery and boiled 3 or 4 
hours slowly. Next day take off the grease and pour into the 
soup kettle, season to taste with salt, and add a pint of maca- 
roni broken into small pieces and 2 tablespoonfuls of tomato 
catsup. Half to ^ hour will be long enough to boil the second 
day. 

Shrimp Gumbo 

1 can shrimp 1 3-Ib. can okra 

1 onion 1 2-lb. can tomatoes 

1 slice ham 1 tb. crisco 

1 pod garlic 25 drops tabasco sauce 

2 t. salt 1 sprig thyme 

Chop very fine the shrimp, okra, onion, ham and garlic; 
mix thoroughly, get pot very hot, fry the mixture in the crisco 
6 minutes and add the tomatoes and 1 gallon of water; boil 
slowly about 2 hours, serve with boiled rice. 

Chicken Gumbo Soup (New Orleans) 

1 tender chicken cut in small 1 stick cinnamon 

pieces 3 whole cloves 

2 slices of ham cut small ^2 can tomatoes 
4 tb. butter 2 qts. water 

1 onion 1 qt. oyster liquor 

1 bay leaf 12 oysters 

2 doz. pods okra 

Melt butter In soup kettle and when hot put in chicken 
and ham sprinkled over with flour. When chicken is tender 

16 



Soups 

add onion and spice and cover and cook until onions are done. 
Add to the ingredients the water, oyster liquor and okra cut 
in thin slices, season with salt, pepper and celery salt and 
simmer for l}4 to 2 hours. Just before serving add tomatoes 
and oysters, stir well and serve with steamed rice. The 
rice should be prepared separately, placing in each plate large 
spoonful of rice before serving the soup. 



17 



CHAPTER V 

FISH 

Fish, with the exception of salmon, mackerel, and eels, will 
be found very easily digested, giving to brain workers and 
those of sedentary habits proteins in easily digested forms, and 
in many parts of our country, it is more economical than meat. 
Fish is less nutritious and stimulating than meat. Fish has 
often been called brain food, not because it contains large 
portions of phosphorus, an element found abundantly in nerve 
tissue, but because of the ease with which it is digested. 

Boiling and baking are the best methods to employ in 
cooking fish. Fish if lacking in fat may be fried or boiled. 
Before purchasing, examine the fish. The eyes and gills 
should be bright and the flesh firm. Fish should never be 
put in a refrigerator, as the strong odor contaminates delicate 
foods. When it is necessary to store in a general refrigerator, 
place in a covered pail. 

How to Bake Fish 

Have a good-sized whitefish well cleaned, stuff and sew 
up the opening; brush over with butter and dredge with flour, 
sprinkle with salt and pepper, place around the fish slices of 
pork and lay in a baking pan with a little water. Allow IS 
minutes to the pound and baste frequently. Serve with sauce 
and garnish with lemon and parsley. 

How to Broil Fish 

Always have a tin sheet for lifting and turning broiled 
fish. Before broiling rub with salt and pepper, and then 
grease with crisco. Lay the fish on the gridiron, well greased, 
and lay the tin sheet over it. When you wish to turn, take 
the gridiron from the fire, holding the tin sheet on the fish. 
Hold them together, then lay them on a table with the tin 
sheet down and the gridiron uppermost. Carefully raise 
the gridiron, leaving the fish lying unbroken on the tin sheet. 
It is easy now to slide the fish back on the gridiron, put it 
again on the fire and brown the other side, putting the tin 
sheet back on top of it. When done lay it on a dish and pour 
over it melted butter, in which have been stirred pepper, salt 
and minced parsley, 

18 



Fish 

Fillet of Trout 

Wipe each piece of fish with a damp cloth, then coat with 
beaten eggs (diluted with water) and seasoned bread crumbs. 
Place in frying basket and cook in deep crisco. Slices of other 
fish may be cooked in the same way to perfection. 

Fried Halibut 

For frying, the fish should be a little over J/2 inch thick. 
Wash, dry well, dip first in flour which has been seasoned, 
then in egg, and then in bread crumbs or cracker dust, which 
must also be salted. Fry in deep hot crisco 20 minutes. This 
kind of fish can be served hot or cold. 

Baked Haddock 

About 4 pounds is a good size to bake. Clean fish, sprinkle 
with salt, stuff and stew. Cut four or five slits each side the 
backbone and insert narrow strips of fat salt pork. Place in 
pan, sprinkle with a few grains of pepper, brush over with 
melted butter, dredge with flour, and place around fish small 
bits of pork. Bake 1 hour in a medium oven, basting every 
10 minutes. In case fish seems to bake too fast, lower the 
flame. Serve with drawn butter or hollandaise sauce. 

Baked Bluefish 

Bake as haddock, omitting to insert pork in back. Baste 
with }^ cup butter melted with ^ cup water. 

Baked Mackerel 

Remove head and tail. Split fish. Put in buttered pans, 
sprinkle with salt and pepper, dot with butter and pour over 
with ^ cup milk. Bake 25 minutes in a medium oven. 

Baked Halibut with Tomato Sauce 

Put 2 pounds cleaned fish in baking pan, pour around it 
half the tomato sauce and bake 35 minutes, basting often. 
Use medium oven. Remove to a hot platter, pour around 
remaining sauce and garnish with parsley. 

Baked Halibut 

2 lbs. halibut 2 tb. flour 

1 c. tomatoes ^ t. salt 

2 tb. butter }4 t. pepper 

Clean fish, season with salt and pepper, dredge with flour, 

19 



Fish 

place in pan, pour over tomatoes, and dot with butter. Bake 
in a moderate oven, basting often. 

Planked Fish 

When using a gas range, one is enabled to serve planked 
shad or whitefish, delicacies which only the possessors of gas 
ranges can indulge in. 

Have a piece of hardwood (oak or hickory) about l}4 
inches thick and as large as your broiling oven will accom- 
modate, made expressly for planking. Have both sides planed 
very smooth so that it may be easily cleaned. 

Prepare the fish by splitting down the back and cleaning 
carefully. About 10 minutes before it is needed place the 
plank in the heated broiling oven; when well heated through 
remove and place the fish upon it, skin-side down. Sprinkle 
with salt and pepper, and baste lightly with melted butter and 
lemon juice. 

Run the plank into the broiling oven so that the fish will 
come about 6 inches from the flame, which should be a moder- 
ate one. Allow it to remain until a nice brown and tender, 
which usually requires from 15 to 20 minutes. Watch care- 
fully, and if there seems danger of scorching, reduce the flame 
or move the tray one slide lower down. 

When done (which may be ascertained with a silver fork), 
remove from the oven, baste again with melted butter, gar- 
nish with lemon and parsley. Arrange the plank on a tray 
and send at once to the table. Never use any soap or alkali 
in cleaning the plank, which should be carefully covered when 
not in use, to prevent dust from settling on it. 

Creamed Baked Fish 

3 lbs. fish boiled and shredded 2 c. milk 

1 tb. grated onion 2 tb. flour 

1 small can mushrooms 1 tb. minced parsley 

Salt and pepper to taste 2 tb. sherry- 

Make a white sauce, add onions, parsley and seasoning, 
add wine, and pour over fish in baking dish, cover it with 
bread crumbs and brown in oven. Cold baked fish left over 
will do. 

Bluefish, Havanaise 

Bake bluefish on baking sheet for 10 minutes. Prepare 6 
minced shallots or 1 Spanish onion, 12 minced fresh mush- 
rooms, fry all in crisco 2 minutes, then moisten with }4 pint 

20 



Fish 

sauterne, add 4 peeled fresh tomatoes cut In quarters, a dash 
of tabasco sauce. Let cook 10 minutes, pour over bluefish, 
and let all bake 10 minutes, and serve. 

Any kind of fish may be prepared in same way. 

Halibut a la Poulette 

Take 2 pounds of halibut, arrange in fillets, freeing from 
skin and bone, then cut into narrow strips, season with salt, 
pepper and lemon juice; cut 2 onions in slices and lay on the 
fillets, then set away for }4 hour. At the end of this time 
have ready ^ cupful melted crisco. Dip the fillets in this, roll, 
skewer into shape and dredge with flour. Arrange in a 
criscoed casserole or baking dish and bake 20 minutes in a 
moderate oven. Serve with white sauce and 2 hard-boiled 
eggs sliced for a garnish. 

Salmon Mold 

One can salmon, pour the oil in a cup. Take out skin and 
large bones, rub salmon until smooth and add: 

2 tb. crisco 3 well beaten eggs 

}^ c. rolled crackers ^ t. each of pepper and salt 

Put Into an oiled pan and steam 1 hour. 

Sauce 

1 c. sweet milk Add 1 beaten egg and pour 

1 tb. flour at once on salmon loaf 

Add salmon oil and boil until thick. Garnish with parsley. 

Salmon Balls 

1 c. flaked salmon J4 t. pepper 

1 c. hot mashed potatoes 1 t. lemon juice 
K t. salt 1 egg 

Beat together, form In balls. Fry In deep crisco, hot 
enough to turn a crumb of bread a golden brown in 40 seconds. 

Salmon Pudding 

2 cans firm salmon, drained 5^ c. sweet milk 

and flaked 1>^ t. salt 

1^ tb. butter }4 t. pepper 

}4 tb. flour ^2 t. onion juice 

2 eggs 

Season the fish with salt, pepper and onion juice; melt the 
butter; add the flour; cook a few minutes, then stir in slowly 

21 



Fish 

the milk; when well thickened add the flaked fish; take from 
fire, add beaten eggs and mix well; press into well criscoed 
ring molds, cover with oil paper, set mold in water and 
bake J/2 hour. 

Fried Brook Trout 

Clean the fish, leaving on the heads and tails. Sprinkle 
with salt and pepper, then dip in flour, egg and crumbs. Fry 
in hot crisco for about 4 minutes. Arrange on a platter and 
garnish. 

Norwegian Fish Cakes 

Cut a fresh salmon in two parts, long way of the fish. 
Lay one-half on the table, skinny side down. Take out all 
bones. Take a knife and scrape off all the fish, leaving only 
the skin. Place in pan and beat in sweet milk until it is like 
a stiflF batter. Season with salt, pepper and nutmeg. Fry 
by the spoonful in hot crisco. 

Salt Codfish 

Cut codfish In 2-Inch squares, soak them 18 hours, chang- 
ing the water three times. Fry in 1 tablespoon crisco 2 chopped 
onions, 2 green peppers, also 2 sweet Spanish peppers, moisten 
with ^2 bottle of white wine, add soaked codfish, also as much 
raw potatoes, a little water and a good dash of tabasco sauce. 
Let simmer ^ hour. 

Codfish Balls 

2 c. mashed potatoes 1 tb. butter, melted 

1>^ c. shredded codfish J/i tb. pepper 

1 egg 

Put codfish in wire strainer, let cold water run through and 
squeeze dry. Mix the hot, unseasoned codfish with potatoes. 
To this add the melted butter, beaten egg and pepper. Beat 
well. Shape in balls and fry in deep crisco until a golden 
brown color. 

Frog Legs 

Wash the frog legs, cover with boiling water and let stand 
5 minutes, drain and dry. Dust with salt and pepper, dip in 
egg, roll in cracker crumbs and fry in deep fat. Serve with 
tomato sauce. 

22 



Fish 



Tripe with Soft Clams 



Cut some well cooked white tripe in 1-inch squares. Mince 
4 onions, fry them slowly in butter, add the tripe and some 
freshly opened clams, season with salt and let them simmer 
together for 10 minutes, then add some thick cream sauce and 
mix carefully. Finish with small pieces of butter and chopped 
parsley. 

Fish Salad 

1 2-lb. fish 2 t. tabasco sauce 

y2 pt. olive oil Lemons and red and green 

4 lemons pepper for decorations 

2 tb. onions, chopped fine 

Boil fish till done; remove all meat from bones; return the 
bones to the water used to boil the fish; add a little onion, 
salt and tabasco sauce to this water, and boil water down to 
J/2 pint; strain off clear; flake the fish. Add to half of your 
sauce a teaspoonful of tabasco sauce; pour it over the fish you 
have just flaked, and set away to get cold. Add the balance 
of the oil to the onions, which must be rubbed to a paste, 
together with a teaspoon of chili and the juice of 3 lemons; 
salt to taste. Work it until it becomes a smooth sauce and 
mix into the cold fish; pour over all the >^ pint of the fish 
stock. Wet your fish mold and decorate with thin slices of 
lemon and red and green peppers; carefully put in the fish and 
set on the ice to jelly. Is better for being allowed to stand 
over night. Serve with lettuce or water-cress. 

Flaked Baked Fish 

1 4-lb. fish Yolks of 3 eggs 

}4 lb. butter }4 nutmeg 
1 tb. flour Salt to taste 

1 pt. milk }4 t. kitchen bouquet 

Put fish in boiling water and boil till done; remove and 
allow to cool; flake it and set it aside; boil down the water 
that you boiled the fish in to J/2 pint; rub the flour into the 
butter and add to the ^ pint of fish stock 1 pint of milk; 
make it boiling hot and pour into the butter and flour, mixing 
it thoroughly; let it boil for 2 or 3 minutes; take from the fire 
and let stand for 2 or 3 minutes while you are separating the 
yolks of the eggs. Add the eggs gradually, then nutmeg and 
salt, and lastly cover the bottom of your baking dish with a 
layer of the sauce, then a layer of the fish, another layer of 

23 



Fish 

the sauce and a layer of the fish, finishing with the sauce; 
cover it with the bread crumbs, and bake for 20 minutes in a 
hot oven. 

Hardshell Crabs 

Fry 2 finely chopped onions in butter, sprinkle over a 
little flour, fry for 5 minutes and moisten with milk, 
season with salt, tabasco sauce, and nutmeg. Add the crab 
meat and half of its quantity of rice boiled in water, fill the 
crab shells with the above preparation, dredge over with bread 
crumbs, and brown in hot oven. 

Creamed Shad Roe 

Two shad roes simmered for 10 minutes in boiling water? 
drain this off and let stand in cold water 10 minutes, drain 
and set aside. Separate yolk and whites of 4 eggs hard-boiled. 
Chop whites and rub yolks through sieve. Make a white 
sauce of 1 cup milk, 1 tablespoon butter, 1 tablespoon flour, 
pepper and salt to taste. Rub the shad roes to a paste with a 
fork. Stir the roe into half the white sauce, and put to steam 
over hot water for 10 minutes until thoroughly seasoned. 
Pour the balance of sauce over the whites of eggs. Put the 
roe mixture in pudding dish and pour over the white of egg 
mixture, cover with yolks of eggs. Cover closely and bake 
for 10 or 15 minutes in hot oven. Can be baked in individual 
casseroles. 

Fish Sausage 

Remove skin and bone of any firm fish, such as cod, turbot 
or brill, and mince flesh fine. Stew an onion in some butter 
until tender and then pound it in a mortar with 4 ounces of 
butter, adding a little at a time. Soak 6 ounces of bread 
crumbs in milk, squeeze dry and add it to the onion mixture. 
Season the mixture to taste and mix in 2 well beaten eggs. 
Last of all, put in the minced fish and mix all well together; 
shape into sausage and fry to a golden brown. 

Lobster a la Newburg 

Mince Ij^ cups lobster meat, rub 1 tablespoon butter and 
flour together, yolks of 2 eggs, ^ teaspoon salt, pinch cayenne, 
and pinch nutmeg. Heat 1 cup rich milk, add the butter and 
flour, cook in double boiler until flour is cooked, add minced 
lobster and 2 tablespoons sherry wine; serve hot. Can be 
made in chafing dish, 

24 



Fish 



Fish Pudding 



Boil 2 pounds fish in clear water till done. Shred or break 
into small pieces, free of skin and bone. Make cream sauce 

of: 

1 c. sweet milk 1 tb. flour 

1 tb. crisco 1 t. salt 

}4 t. onion juice 

When thick add the flaked fish. Stir well and when taken 
from the fire, add 2 well beaten eggs, mix thoroughly. Press 
in a criscoed mold, cover with greased paper, set mold in warm 
water, bake in an oven ^2 hour. Serve with cream sauce, 
potato balls and chopped parsley. 

Curried Clams 

Place in a granite saucepan a tablespoonful of butter or 
crisco, gradually adding the same quantity of flour and 2 scant 
cupfuls rich milk. 

When the sauce boils, stir in J4 teaspoonful of curry powder 
moistened in a little cold water, a pinch each of salt and celery 
salt and 1 chopped hard-boiled egg. Meanwhile cook in their 
own liquor until the edges curl — no longer — the soft portions 
of a pint of clams; then drain and pour over them the curry 
sauce. Serve very hot, surrounded with a border of boiled 
rice, and garnish with crisp celery. 

Steamed Clams 

Scrub the shells thoroughly and arrange in a steamer. Stand 
over a kettle of boiling water. Let the water continue to boil 
for 15 or 20 minutes until the shells open. Lift out the clams, 
saving the liquor that has filled the shells, and straining it 
through a piece of cheesecloth. Pull off the skin around the 
clams, and with the fish shears nip off the black end. 

Reheat the liquor, but do not allow it to boil. When ready 
to serve, pour into as many small cups as you have individuals 
to serve. Add to each a bit of butter and a dusting of paprika 
or white pepper. 

Stand the cup in the center of a large soup plate and ar- 
range the clams around it, 5 or 6 to each plate. Garnish with 
a little parsley and lemon. 

The clams may then be removed from the shells, dipped in 
the liquor and eaten with brown-bread-and-butter sandwiches. 
The clams and liquor must be very hot. 

3 25 



Fish 



Clams, Philadelphia Style 



Take 2 dozen medium-sized clams, poach them in their 
own juice with as much water; as soon as they are firm, drain 
them off. Fry 2 finely cut-up shallots in butter, beat them 
with a little sherry and brandy, add the clams and juice, 
season with a little salt and dash of tabasco sauce. Just when 
ready to serve, thicken gravy with 2 egg yolks beaten up with 
^ pint cream. Beat without letting boil and serve in chafing 
dish. 

Poached Clams 

Drain a quart of large clams and remove the hard muscular 
ends or strings; now butter the desired number of baking 
shells, arranging in each about 6 of the prepared clams; 
sprinkle with salt and paprika, adding a little minced parsley, 
and about 2 tablespoonfuls of clam juice to each shell with a 
few drops of lemon juice. Cover with a layer of browned 
bread crumbs, dusting with grated nutmeg, and dot thickly 
with bits of butter. Bake in a quick oven about 15 minutes. 
Serve accompanied with small cress sandwiches. 

Panned Clams with Green Peppers 

Boil until tender 2 medium-sized green peppers from which 
the seeds have been removed, and place in a chopping bowl 
with a dozen and a half little-neck clams; chop rather coarsely 
and place in a granite saucepan, pouring in }4 cup of the clam 
liquor, 1 tablespoonful of tomato catsup, a pinch of salt and 
ground mace and a tablespoonful melted butter. Simmer 
slowly to a thick, rich puree and serve on rounds of hot but- 
tered toast, garnish with small stuffed olives and parsley. 

Clam Chowder 

Prepare a quarter of a pound of chopped pork, fat, a small 
bunch of parsley, chopped not too fine, 4 ounces of chopped 
onions, 2 quarts potatoes cut in 3^-inch squares, 2 quarts of 
clams retaining all the juice possible, 1 quart of tomatoes cut 
in ^-inch squares. Put fat pork into saucepan; when fried 
add onions; let same fry 2 minutes; add potatoes, the clams 
chopped up, also the juice of same and the tomatoes; let cook 
30 minutes, add spoonful of thyme leaves, a good dash of 

26 



Fish 

tabasco sauce, and serve. Same recipe to be applied for fish 
chowder. Boil codfish in water, remove bones and use stock 
of same. 

Stuffed Clams 

Fry 2 ounces of chopped onions in 2 ounces of butter, add 
2 spoonfuls of flour, stir well, then add liquor from 10 raw 
clams. Skim off the foam arising, let cook for 10 minutes, 
season with tabasco sauce and nutmeg. Chop up the raw 
clams and set them into prepared sauce; when the clams are 
poached, add chopped parsley and thicken with egg yolks and 
cream. Lay this preparation aside. Fill the clam shell, dust 
over with bread crumbs, and color nicely in oven. Serve on 
folded napkins, garnish with parsley branches. 

Shad Roe Balls 

One large pair of roes; boil these 15 minutes; mash them; 
add ]/2 cup of fine, soft bread crumbs, 2 tablespoons melted 
butter, salt, paprika, and a beaten egg; mold into balls; crumb, 
egg and crumb them and cook in deep fat; drain and serve, 
piled up in a pyramid on hot dish. For the sauce take heaping 
tablespoonful of grated horseradish; if the bottled variety 
squeeze dry. To this add a cup of stiffly beaten cream, a 
little salt and half teaspoonful of sugar. 

Jambalaya 

One and one-half cupfuls of dry boiled rice; a slice ham cut 
into small pieces; 1 finely cut large pork sausage; }4 tea- 
poon of chili powder; 1^ dozen oysters; J/2 teaspoonful salt; 
1 tablespoonful butter. Put oysters in a dry, hot skillet 
to draw the water from them, take out and drain, fry the 
sausages and ham in butter, stir in rice, salt and chili powder; 
then add oysters. This is a famous Creole dish. 

Creole Oysters 

Cook 1 pint oysters in liquor until plump, drain and reserve 
1^ cups of liquor, 3 tablespoonfuls butter, 1 tablespoonful 
flour rubbed together, add oyster liquor, 1 cup of stewed 
strained tomatoes, few cloves, bay leaf, ^ teaspoonful grated 

27 



Fish 

onion, 1 tablespoonful grated celery, salt, pepper and a few 
drops tabasco sauce. Pour oysters into hot sauce and let 
stand in double boiler until seasoned through. Serve on 
toast. 

Creaiaed Oysters 

25 oyfters 1 tb. flour 

1 pt. cream Pinch mace 

1 tb. butter Salt and pepper to taste 

Boil oysters in their own liquor, drain. Make sauce of 
flour and butter rubbed together and add to boiling cream, 
seasoned. Let sauce boil until flour is cooked. Pour over 
oysters and serve at once. 



Oyster Salad 

Boil 1 quart oysters in own liquor until they plump and 
curl at edges, drain and cool. Mix with them 1 quart celery, 
cut fine, season with salt and pepper. Mix well, tossing with 
a silver fork. Pour over the whole salad dressing and garnish 
with celery tips. 

Oyster Cocktail 

Place 4 or 5 small fresh oysters in tall punch glasses, add 
a dash of cayenne pepper to each glass, a few drops of lemon 
juice, Worcestershire sauce and a little grated horse-radish. 
Then fill each glass up with tomato catsup. To be appetizing 
these should be well chilled before using. Put in cold or shave 
ice on top. 

Scalloped Oysters 

1 pt. oysters ^ c. crisco, melted 

2 tb. milk Salt 

3 c. bread crumbs Pepper 

Mix bread crumbs with crisco. Grease a baking dish with 
crisco, put a layer of crumbs, cover with oysters, and sprinkle 
with salt and pepper. Repeat and cover top with crumbs. 
Bake 30 minutes in hot oven. 

28 



Fish 

Oysters 

Blanch some large oysters, drain them after the first boil, 
keep the liquor; boil some vinegar with cloves, whole pepper, 
whole allspice — ^ ounce of each for every quart of vinegar — 
add a little mace. Put two-thirds of the oyster liquor with 
one-third of the vinegar, adding the oysters. 

Oysters a la Boucicault 

Butter a deep dish, pour in some oysters In their own 
liquor, season with salt and pepper, tomato catsup and tabasco 
sauce. Dot over a few bits of butter and set the dish in a 
hot oven. Serve as soon as the oysters are poached. 

Fried Oysters 

Choose selected oysters and dry between towels. Roll In 
cracker crumbs, seasoned with salt and pepper, then in beaten 
egg and then in crumbs again. Fry in deep crisco until a 
golden brown. For frying oysters the crisco should be hot 
enough to turn a crumb of bread a golden brown in 20 seconds. 
Drain on paper. 

Oyster Cocktail 

2 c. vinegar 1 c. Worcestershire sauce 

1 c. tomato sauce Salt and pepper to taste 

This is enough sauce for J^ gallon oysters, which should be 
small. Half fill glasses with oysters, add pinch grated horse- 
radish, pour sauce over them. Garnish with slices of lemon 
and curly parsley or cress. 

Fricassee of Oysters 

Put 1 quart, or 25 oysters, on fire In their own liquor. 
When it begins to boil turn into a hot dish through colander. 

Put in saucepan 2 tablespoons of butter, 1 tablespoon 
sifted flour, let it cook a minute, stirring well, then add, mix- 
ing well, a cup of the liquor. Take from the fire and mix in 
the yolks of 2 eggs, a little salt and very little cayenne pepper, 
1 tablespoon lemon juice and grating of nutmeg. Beat well, 
then return to fire to set the eggs without allowing to boil. 
Then mix the oysters with this mixture. These oysters may 
be served on thin slices of toast or in patty pans, 

29 



Fish 



Roasted Oysters 



Buy oysters In the shell. Wash and put the shells into a 
baking pan or on top of the stove. Heat till the shells part. 
Open and sprinkle with salt and pepper. Serve in the shell. 

Baked Oysters 

Wash the oysters and arrange on toast or on crackers in a 
baking pan. Bake till the gills curl and pour over them the 
following sauce: 

2 tb. melted butter Few drops tabasco 

1 t. lemon juice }i t. chopped parsley 

Dash of pepper 

Heat the butter and add the other ingredients. 



30 



CHAPTER VI 

SAUCES 

Cheese Sauce 

1 tb. crisco Little parsley, finely chopped 

\}i tb. flour 1 c. milk 

Small piece of chopped onion }i c. grated cheese 

Melt crisco and add flour, then onion. Let cook a few- 
minutes, then add the milk. Cook until it boils, then add 
the cheese. Stir until cheese melts, add chopped parsley. 
Good for cauliflower or similar vegetables. 

Creole Sauce 

One can tomatoes seasoned with salt, red pepper, 6 cloves 
and 2 bay leaves; cook until soft and strain; melt 2 tablespoons 
crisco and cook in it 1 Spanish onion chopped fine; add 1 table- 
spoon flour, the strained tomato juice and 2 green peppers 
chopped fine; cool until thick. 

Bread Sauce 

To lyi cups of rich milk, add 1 cup of soft bread crumbs 
and y2 onion in which 3 cloves have been pressed. Let cook 
in a double boiler about an hour, stirring it occasionally. 
Remove the onion, add 1 or 2 tablespoons of butter, a scant 
y2 teaspoonful, each, of salt and pepper, and beat well. 

Maitre d' Hotel Butter 

(For broiled fish, steak or chops) 

Beat % cup butter to a cream; beat in a teaspoonful of 
salt, a dash of pepper and, very slowly, a tablespoonful of 
lemon juice. The heat of the broiled article will melt the 
butter. For a change add a tablespoonful of fine-chopped 
parsley with the seasoning. 

Curry Sauce 

1 tb. chopped onion 1 t. curry powder 

1 tb. butter 1 c. boiling water 

1 tb. flour }4 t. salt 

1 tb. lemon juice 

Cook the onion in the butter until it is slightly browned; 

31 



Sauces 

add the curry powder and flour and mix thoroughly. Add 
the water gradually; bring to a boil; add salt and lemon juice; 
strain and serve. 

Tartare Sauce 

}4 c. mayonnaise dressing }4 tb. chopped olives 

}4 tb. capers ^ tb. chopped pickle 

Chop the capers, olives and pickle very fine and add them 
to the dressing. Serve with fried fish or cold meat dishes. 

Tomato Cheese Cream 

2 small tomatoes or }4 c. pulp 4 tb. cheese 
l}^ t, tarragon vinegar J/2 t. French mustard 

Cook a few minutes, add salt, paprika to taste and ^2 cup 
cream, just before serving. 

Tomato Sauce 

Make a plain cream sauce and just before serving add a 
cup of hot cooked tomatoes, strained. Add a pinch of soda 
to the tomatoes before mixing them. 

Tomato Sauce 

}4 can tomatoes, or 2 or 3 fresh 2 t. crisco 
tomatoes 1 tb. flour 

1 slice chopped onion }/2 t. salt 

Sugar if desired ^2 t. pepper 

Bit of bay leaf 

Cook tomatoes, onion and bay leaf until soft and strain 
through a sieve. Melt crisco, add flour and strained tomatoes. 
Stir in seasonings, and cook until thick. 

Tomiato Sauce 

1 c. strained tomato juice }4 t. salt 

}4 t. onion juice ^ t. pepper 

2 tb. butter 2 tb. flour 

Rub together 2 tablespoonfuls butter and 2 tablespoonfuls 
flour, add to tomato juice, season, and let simmer in double 
boiler for 5 minutes. 

32 



Sauces 



Brown Sauce 



1 tb. crisco 1 c. stock 

2 tb. flour ^ t. salt 

J4 t. pepper 

Melt crisco In saucepan, add flour, and cook till a nut- 
brown color. Stir in stock and boil for 3 minutes. Season 
to taste. Mushrooms may be added. 

Creole Sauce 

2 tb. chopped onion 2 tomatoes 
4 tb. chopped green pepper 6 olives 

1 t. salt 2 tb. melted crisco 

1 c. tomato sauce Pepper to taste 

Cook onion and pepper with the crisco for 5 minutes. Add 
the tomatoes and olives and cook 2 minutes. Then add the 
cup tomato sauce. Stir well and allow to stand a few minutes 
on the range before serving. 

Chili Gravy 

This may be made of any brown or meat gravy by adding 
to each ]/2 pint of gravy, 1 teaspoonful of chili powder, stirring 
thoroughly and cooking for 10 minutes. This makes a very 
rich sauce for fried eggs, cooked rice, baked beans, etc. 

Anchovy Sauce 

3 anchovies }4 tb. catsup 

1 tb. butter . Dash red pepper 

^2 tb. flour J^ c. boiling water 

1 tb. lemon juice 

Bone the anchovies and pound them to a paste. Melt the 
butter; stir in the flour and when smooth add the anchovies, 
pepper and catsup. Mix well; pour the hot water over all; 
boil 2 minutes, stirring constantly; add the lemon juice and 
serve with boiled or baked fish. 

Mushroom Sauce 

6 mushrooms Juice }4 lemon 

}4 tb. butter 1 tb. mushroom catsup 

Salt and red pepper J4 c. stock 

}4 t. flour 

Clean the mushrooms; cut them into small pieces; put 
them in a saucepan with the butter, salt and pepper, lemon 

33 



Sauces 

juice and catsup; stew until tender; add the stock and the 
flour mixed with a little cold water; bring all to a boil and 
serve with beefsteak or game. 

Caper Sauce 

1 tb. butter 1 t. onion juice 

1 tb. flour )4 t. salt 

1 c. meat broth Dash pepper 

1 tb. capers 

Melt the butter; add the flour, then the broth and season- 
ing, stirring to prevent lumps. When it boils, add the capers; 
stand over hot water for 10 minutes and serve. 

Cheese Sauce for Rice 

1^ c. milk IH tb. flour 

^ t. salt 2 tb. butter 

1}4 c. grated cheese Cayenne pepper 

Stir the flour and the salt smoothly into J/2 cupful of milk; 
heat the remaining milk carefully to the boiling point, prefer- 
ably in a small frying pan. Add the butter. Thicken with 
the flour mixture. Let all boil together for 2 minutes, and 
then set aside the pan to cool slightly while grating the cheese. 
Add the cheese, and bring slowly to boiling, stir constantly. 
Season highly with cayenne or white pepper, and serve hot. 

Sardine Mayonnaise 

To 1 cup of mayonnaise dressing, made in the usual manner, 
beat in 2 tablespoonfuls of sardine paste (sardines pressed 
through a sieve) and 1 tablespoonful of pimento puree (pi- 
mentos pressed through a sieve). This dressing is also good 
with hard-cooked eggs. 

Egg Sauce 

Melt 3 tablespoonfuls of butter, add 3 tablespoonfuls of 
flour and stir until well blended; then pour on gradually, 
while stirring constantly, 1^ cupfuls of hot water. Bring to 
the boiling point and add }4 teaspoonful salt, }4 teaspoonful 
pepper, the yolks of 2 eggs, slightly beaten, 1 teaspoonful of 
lemon juice and 3 tablespoonfuls butter, little at a time. 

34 



Sauces 



Caramel for Coloring 



Cook ^2 cup sugar, stirring constantly, over a quick fire 
until it liquefies; add >^ cup boiling water and let boil until 
the caramel is dissolved. Store in a glass jar. 

Hollandaise Sauce 

One-half cup butter; divide in 3 pieces; put 1 piece in 
double boiler with yolks of 2 eggs; tablespoonful lemon juice; 
stir constantly until butter melts; add second piece, as sauce 
thickens pour in third piece, which has been allowed to melt; 
add gradually ^ cup boiling water; cook 1 minute; season 
with cayenne, salt and black pepper. If allowed to remain 
one second too long, mixture will separate. When cold 1 
tablespoonful whipped cream will be found an addition. Some 
like J4 cup grated horse-radish added or flavored with anchovy 
essence or chopped parsley. Lobster, salmon, mutton, etc., 
may have hollandaise sauce served on them. 

Plain Tomato Sauce with Chili 

Thoroughly mix 3^ to 2 tablespoonfuls of sifted flour with 
a like quantity of crisco and cook for 3 or 4 minutes, stirring 
briskly; then add 2 cupfuls of strained tomatoes, season 
with salt and pepper and a few drops of lemon juice and from 
1 to 3 teaspoonfuls of chili powder, and cook from 15 to 20 
minutes until done. If desired a little sugar may be added 
to this. 

Stuffing for Fish 

}i loaf of bread 1 tb. chopped parsley 

l}4 t. of salt 2 tb. chopped onions 

X t. pepper 2 egg yolks 

3 tb. melted crisco 



Oyster Stuffing 

1 c. cracker crumbs IJ^ t. lemon juice 
X c. melted butter 1 c. oysters 

2 t. salt }4 tb. chopped parsley 

J/i t, pepper 

Mix seasoning and butter with crumbs. Remove tough 
parts of oysters; add soft parts to the mixture, moistening with 
2 tablespoons oyster liquor. 

35 



Sauces 



Stuffing for Baked Fish 



1 c, bread and cracker crumbs }4 t. salt 
}4 c. melted butter ^ t. pepper 

}i c. hot water Onion juice 

Mix ingredients, using only a few drops of onion juice. 



Tartare Sauce 

Put into a soup-plate a tablespoonful of chopped parsley, a 
teaspoonful each of chopped capers, home-made mustard (dry 
mustard mixed with cold water to required thickness) and 
minced onion, and J/2 pint of boiled dressing; mix well and 
serve with all kinds of fried fish, meat croquettes, fried oysters, 
scallops, etc. 

Hungarian Sauce 

Add to 3 tablespoonfuls of mayonnaise, ^ teaspoonful of 
sweet chili pepper or Hungarian paprika, a small cucumber 
pickle chopped fine, and a scant teaspoonful of grated horse- 
radish. Mix and serve with cold roast veal, or cold or hot 
fresh pork. 

Italian Sauce 

One teaspoon of anchovy paste (or 3 salt anchovies pounded 
to a paste), 1 teaspoonful of French or German mustard, 3 
tablespoonfuls of boiled dressing, 2 tablespoonfuls of vinegar 
from the pickled onion bottle; mix well, serve with herring 
salad or mixed fish and vegetable salads. 



Sauces for Baked or Boiled Fish 

2 c. tomatoes 3 tb. butter 

1 c. water 3 tb. flour 

1 slice onion ^ tb. sugar 
Cloves Salt and pepper 

Cook tomatoes, water, onion, 3 cloves and sugar together 
20 minutes. Melt butter, add flour and stir into the mixture. 
Add ^ teaspoon salt and a dash of pepper; cook 10 minutes 
and strain. 

36 



Sauces 
Drawn Butter 

yi c. butter ^ t. salt 

3 tb. flour yi t. pepper 

1^ c. hot water 

Melt half the butter; add flour mixed with seasoning and 
then hot water gradually. Boil 5 minutes and add remaining 
butter in small pieces. 

Egg Sauce 

Add 2 hard boiled eggs cut in slices to drawn butter, or add 
the beaten yolks of 2 eggs and a little lemon juice to drawn 
butter. 



37 



CHAPTER VII 

MEATS 

Meat Is one of the most Important articles of diet, and of 
all meats beef is the most nutritious. It is composed of fibrin, 
albumen, gelatin, fat, mineral salts and water. It is necessary 
to know something of the divisions of a side of beef, and to 
apply proper methods of cooking to attain good results from 
different cuts. The expensive cuts come from that part of 
beef where muscles are little used and, therefore, we find meat 
fine grained and tender. These cuts require less time for 
cooking. 

Best beef is secured from cattle 4 or 5 years old, and flesh 
should be firm, fine grained, bright red, or with goodly quantity 
of fat. Cold storage beef, or that which has hung 4 or 5 
weeks, is best. Remove meat as soon as delivered, wipe with 
clean, damp cloth, wrap loosely in oil paper and place in re- 
frigerator. Never wash meat. To do so withdraws the juices. 

In soup making, cover the meat with cold water and allow 
to heat gradually, simmering for a long time till the meat is left 
tasteless. Cheaper cuts, flank, round, rump, ribs, brisket and 
neck, are equally rich in nutriment, but require long, slow cook- 
ing to render them digestible and bring out the flavor. Roast- 
ing and broiling methods that develop a fine and distinctive 
flavor can be applied to expensive or tender cuts. Liver, 
heart and kidneys are of close texture and very difficult to 
digest. Tripe, or the lining of the first stomach, is easily 
digested, but on account of the large amount of fat not 
desirable. 

Boiled meat Is prepared by placing It In boiling water and 
allowing to boil for 5 minutes; the juices on the outer surface 
are quickly coagulated and the inner juices prevented from 
escaping. The temperature is reduced and held at simmering 
point: this preserves flavor and nutriment. 

Broiled steaks should be cut at least 1 Inch In thickness 
and may be cut 2 inches; the steak should be wiped with 
damp cloth, and trimmed of bone and skin. Porterhouse and 
sirloins are tender and full of flavor, but they are expensive 
on account of loss of bone, fat, etc. 

38 



Meats 

Broiled Steak and Chops 

Sirloin, porterhouse, cross-cut of rump and top of the round 
are all good cuts of steak. The steak should be cut at least 
one inch thick. Wipe with a cloth wrung out of cold water, 
and remove superfluous fat. Place steak, or chops, on grill 
of broiler. Use highest flame. Remove steak to a hot platter, 
spread with butter, and sprinkle with salt and pepper. Have 
broiler oven well heated, turn often. Season after cooked. 

Start lamb or mutton chops the same way; then lower the 
flame and finish cooking. Season chops with salt and pepper 
after serving. 

The time required for broiling steak, chops, etc., varies 
from 17 to 25 minutes, according to the thickness of the meat. 

Roast Beef 

For roasting the best cuts are top or middle of sirloin, back 
of rump or first three ribs. Wipe meat, put on a rack in 
dripping pan, skin side down, in a very hot oven without salt 
or water; let it remain until seared, then reduce heat. Season 
meat with salt, dredge meat with flour and return it to oven. 
When flour in pan is browned, reduce heat, baste every 10 
minutes with the fat in the pan. If necessary, a small quantity 
of water may be added. When about cooked, turn meat over 
and dredge with flour for final browning. 

Roast Beef Gravy 

Remove all but 3 tablespoons of fat from the pan. Place 
over flame and add 3 tablespoons flour, stirring until well 
browned. Add gradually 1^ cups boiling water, cook 5 
minutes, season with salt and pepper, and strain. 

Pot Roast I 

Melt In a hot frying pan a tablespoon crisco; while very 
hot put in roast and brown it on all sides by rolling it over in 
the pan. Do not insert a fork, as that will cause juices to 
escape. Put browned meat in a kettle, preferably an iron pot, 
which has been heated; put water in frying kettle to obtain any 
juice which may have escaped, and pour over the meat. Cover 
closely and place over flame until boiling point is reached; 
then simmer and cook slowly 3 hours, turning meat occasion- 
ally. Keep about 1 cup of water under meat, and 15 minutes 
before removing from kettle, sprinkle over the meat a little 
flour and salt. Remove meat and thicken gravy. Browned 

39 



Meats 

potatoes may be served with a pot roast. Boil either white 
or sweet potatoes until nearly done, roll in flour and place in 
gravy in the kettle after meat has been removed; when well 
browned, remove them and place them in a hot oven while 
the gravy is being thickened. 

Pot Roast II 

Wipe the meat with a damp cloth and put into an iron pot 
with a little fat. Place over a moderate heat and brown slowly, 
turning it frequently; this will take about 20 minutes. When 
the roast is well browned, season with salt and pepper, put in 

1 cupful of boiling water, cover closely, and set the pot back 
where the meat will cook slowly. As the water evaporates add 
a little more, )4 cupful at a time. Allow 25 minutes to each 
pound. Take up the meat, and add a small quantity of water 
to the juices in the pot. Thicken the gravy with a little flour 
stirred to a thin paste with a little water, and serve in a gravy 
boat. 

Beef en Casserole 

IJ^ lbs. beef 1 small carrot, cut fine 

1 tb. finely cut onion 1 tb. cut celery 

}4 tb. white pepper 1 tb. flour 

1 tb. finely chopped parsley Dash paprika 

1 t. salt 

Purchase chuck or any other cheap piece of meat. Wipe 
with a wet cloth and cut into small pieces, or let remain whole 
(that is a matter of choice). Put the meat into a casserole 
with the onion, celery, carrot, salt, pepper, and paprika; add 

2 cups of boiling water and bake in a hot oven 2 hours, 
adding water if necessary. Put the meat in the center of 
platter. Mix the flour with a little cold water, and add to the 
gravy. Boil 5 minutes. If it is not brown enough add 1 
tablespoon of caramel. Pour the gravy over the meat and 
vegetables and sprinkle with the chopped parsley. Garnish 
with sprigs of parsley 

Hamburger Steak with Tomato Sauce 
and Rice Border 

1 lb. round steak, chopped }4 t. pepper 

1 t. salt }4 c. bread crumbs 

1 tb. chopped parsley 

Mix all well together, then form into flat cakes. Brush 
pan with drippings and bake in hot oven. Serve on platter, 
with tomato sauce and the boiled rice border. 

40 



Meats 

Tomato Sauce 

Put 1 cup of tomatoes, strained, into saucepan and add 1 
teaspoonful cornstarch wet with a little cold water and boil 3 
minutes. 

Boiled Rice 

Boil 1 cup of rice which has been washed through several 
waters in 4 quarts of boiling water for 30 minutes. Blanch 
with boiling water and place on platter in the oven for a few 
minutes. 

Beef a la Mode 

Have a round of beef (about 3 lbs.) well larded with salt 
pork. (Beef in this style should preferably be cooked in an 
iron saucepan.) Put in saucepan 2 or 3 slices of fat salt pork 
and try out well. Sprinkle surface of meat with flour, add 8 
small onions and brown together in the fat in the saucepan. 
Pour over 1 pint of water and add a bouquet of parsley, thyme 
and bay leaf and 2 cloves. Allow meat to simmer over a low 
flame 2 hours, adding water when necessary. Add 8 small 
carrots and 1 small turnip cut in slices and cook 1^ hours 
longer or until meat and vegetables are done. A few minutes 
before meat is done, pour over 1 small wineglass of sherry or 
madeira wine. 

Larding meat is inserting narrow strips of fat salt pork into 
the surface. 

Braised Flank of Steak in Cooker 

1 flank steak, or 1 onion sliced 

1 lb. top round cut }4 1 c. hot water 

in. thick }4 c. carrot cubes 

Dressing made as follows: 

1 c. soft bread crumbs 2 t. celery, chopped 

2 t. melted crisco J4 t. salt 

2 t. parsley, chopped fine Sprinkle of pepper 

^2 t. onion juice, or 1 small onion, chopped 

Trim edges of steak if necessary. Sprinkle with salt and 
pepper. Spread dressing over steak evenly, roll and tie 
securely. Sear in frying pan with crisco. Place on bed of 
carrots and onions with hot water in the kettle of the cooker. 
Heat both stones 15 minutes. Leave in cooker 2 or 3 hours. 
Serve with brown sauce made from drippings in the kettle. 

4 41 



Meats 

Round Steak with Yorkshire Pudding 

Put a (round or rump) steak cut quite thick into your 
roaster about 20 minutes before serving dinner, and when in 
the oven about 5 minutes, pour in the following Yorkshire 
pudding: 

2 eggs, beat well 1 c. of milk, beat again, then 

l4 t. salt add 2 c. of flour sifted with 

2 t. baking powder 

Mix all together, not too thin. When the steak has been 
in the oven 5 minutes pour the batter all over it. Cook 15 
minutes and you will have a very tender and tasty steak and 
a pudding that will melt in your mouth. 

Fillet of Beef 

Select a short fillet of beef weighing 3 pounds and remove 
with a sharp knife every muscle, ligament, and all tough skin. 
If necessary, skewer into round shape. Lard with strips of fat 
salt pork 2 inches long and }4 inch thick. Dredge well with 
salt, pepper and flour, and put without water in a small pan. 
Bake in hot oven about 30 minutes, first boiler of oven, then 
on upper grate. Serve with hoUandaise or tomato sauce. 

Hash Croquettes 

1 c. cold roast beef or rare steak, Salt and pepper to taste 

chopped fine 2 tb. bread crumbs 

1 t. minced onion 1 tb. melted crisco or dripping.s 

1 t. Worcestershire sauce 1 egg 

Shape like croquettes, dip in egg and finally in crumbs. 
Fry in deep crisco hot enough to brown a crumb of bread in 
40 seconds, drain and serve with tomato sauce. 

Tamale Loaf 

Steam 3 pounds of lean meat until tender; put with 1 
small onion and 1 can tomatoes through food chopper (not 
too fine), straining the liquor from the tomatoes into the liquor 
from meat first. Strain broth and add meat, etc.; season 
highly with salt, cayenne, chili pepper and place all together 
in large granite kettle. When boiling well slowly stir in yellow 
cornmeal until stiflF as mush for frying, allowing it to cook well. 
Pour into two small pans, previously wet with cold water. If 
desired, add 1 cup chopped olives before molding. 

42 



Meats 



Meat Cakes 



Pass }4 pound of round steak through meat chopper. Take 
as much of left-over pieces of bread, pour water over them, 
squeeze it out, crumble finely and mix with meat, using a fork. 
Season with salt, pepper and very little grated onion. Dip 
hands into cold water and shape mixture into small cakes. 
Fry brown in hot fat. 

Broiled Bacon 

Select fat bacon and keep in refrigerator until just before 
cooking. Lay the slices in a toaster and broil quickly under 
gas flame until each side is crisp. Drain on soft paper and 
serve at once, with eggs, creamed potatoes, canned tomatoes, 
baked bananas or meats. 

Baked Ham 

Scrape and wash ham as clean as possible; if possible soak 
over night. Put on in kettle of cold water enough to cover, in 
which 1 teaspoonful soda has been dissolved. Let simmer 
for an hour. Pour off water and replace fresh boiling water 
and add 2 tablespoonfuls good vinegar. Prick with a fork 
occasionally, simmering the second hour. Skin and place in 
covered baking pan. Sear in diamond shape top of ham and 
sprinkle spices and brown sugar. Pour 1 pint of sherry wine 
in baking pan over the ham and cover pan. Baste from time 
to time. The ham should bake about 1}4 hours to 2 hours. 
Let brown last 10 minutes. This is delicious. 

Blanketed Ham 

Boil ham as above and when ready to bake make a soft 
dough of flour, salt, little sugar and water. Rub the ham over 
with mixture of vinegar, molasses, and a little mustard, using 
^2 cup vinegar, 1 tablespoonful molasses, ^ teaspoonful mus- 
tard. Cover with the dough and bake slowly for 2 hours. 

Newport Hash 

Run left-over meat through grinder, add salt, pepper and 
a little minced onion and parsley, add enough tomato catsup 
to flavor, fill baking dish with layer of meat, then cold sliced 
potatoes, alternately. Dot the top with bits of butter and 
cracker crumbs. Bake in moderate oven 20 minutes, 

43 



Meats 



Planked Steak 



Treat plank 24 hours ahead of time. Broil steak on one 
side and attach to plank with wire tacks and broil in gas range 
10 minutes to each pound of meat. Garnish with potato roses, 
peas and asparagus. 

Broiled Steak 

Select thick, fat steak, trim edges and remove bone, if 
large. Skewer into shape, have broiler very hot and sear the 
surface of the meat quickly. Finish broiling more slowly, 
allowing about 10 minutes for steak an inch thick. Place on 
warm platter, pour over part of fat, season, garnish and serve. 
A mushroom sauce may be served with the steak. 

Scrambled Brains 

2 sets of calves' brains 3 eggs 

1 tb. butter }4 c. cream 

Remove skin and membrane and cleanse thoroughly. Put 
1 tablespoonful butter in frying pan and let bubble. Cook 
brains and when hot through add the cream and let boil, 
mashing with fork. When cooked, add eggs well beaten, 
pepper and salt. Stir as scrambled eggs and serve immedi- 
ately. 

Lamb Chops (Broiled) 

Put 1 tablespoonful crisco in frying pan and broil lamb 
chops (from which all fat has been trimmed) until brown on 
both sides. Season with salt and pepper, garnish with sliced 
lemon and parsley. 

Lamb Chops (Fried) 

Trim chops and dip in beaten egg, season, roll in bread 
crumbs and fry in deep fat. Garnish with lettuce hearts. 

Baked Stufifed Heart 

1 beef heart, or 2 calves* 1 tb. chopped parsley 

hearts }4 tb. crisco or drippings 

2 c. bread crumbs Salt and pepper to taste 

Carefully remove all membranes and veins from the inside 
of the heart, and let it stand on its base in salted water for 
}4 hour to draw out the blood. Then wipe it dry and stuff it. 

44 



Meats 

Add to the bread-crumbs with the parsley, salt, pepper and 2 
tablespoonfuls water. Stuff the heart tight and tie a bread 
crust across the top to keep in the stuffing. Baste often with 
fat and bake in a moderate oven. Calves' hearts will require 
1}4 hours and a beef heart 2 hours. Make a gravy with the 
drippings in the pan. This is good either hot or cold. 

Swiss Steak 

Round steak is used for this dish and should be cut 2 inches 
thick. For a slice weighing 2 pounds use ^4 cup of flour, 
mixed well with salt and pepper, and pound the flour well into 
the meat with a wooden potato masher. Heat >^ cup of meat 
fat and brown the meat on each side; add a cup of sliced 
onions, simmer for 10 minutes and then add about 3 cups of 
boiling water. Cook 10 minutes and place in fireless cooker 
for 2 hours. Serve with potatoes cut into quarters lengthwise, 
boiled, rolled in melted butter and covered with minced 
parsley. 

Beef Tongue 

Wash a fresh tongue, cover with boiling water and cook 
gently over simmering burner about 1^ hours. Remove all 
skin and unsightly portions and place in casserole with a cup- 
ful of sliced carrots, also minced onion, celery and parsley. 
Add stock enough to cover the vegetables, season well and 
place in a moderate oven. Remove cover of casserole after an 
hour's cooking and allow ^ hour to brown slightly. Make a 
brown sauce to serve with the tongue, to which add 2 table- 
spoons each of vinegar and chopped pickle. 

Roast Lamb 

Select firm meat, well surrounded with fat, and wipe sur- 
face with a damp cloth. Heat gas oven full 10 minutes before 
using, then place meat under flame, and turn occasionally until 
each side is crisped. Season lightly, reduce heat and baste 
every 15 minutes with the fat in the pan. Allow 1}^ hours for 
a 5-pound roast, cooked medium. 

Barbecued Ham 

Cut canned lunch ham into smooth slices. Put into a 
saucepan a generous tablespoonful of butter, and, when this is 
melted, lay the sliced ham in it. Leave until the meat is 

45 



Meats 

smoking hot, and beginning to get crisp. Transfer to a heated 
platter and keep hot while you add to the grease in the pan 2 
tablespoonfuls of vinegar, a teaspoonful of sugar, ^ teaspoon- 
ful of French mustard, a dash of paprika and last of all 2 table- 
spoonfuls of sherry. Stir to the boiling point, pour over the 
fried ham and serve. 

Veal Chops en Casserole 

Wipe 6 veal chops very carefully, to remove bits of bone 
if present; roll in flour and saute in hot fat until nicely browned 
on both sides. Remove to a casserole. Heat 1 cup of broth 
or water, ^ cup of tomato puree and macaroni to the boiling 
point and pour over the chops. Add also ^ teaspoonful, each, 
of salt and pepper. Have ready }4 dozen onions cooked }4 
hour and rinsed in cold water; dry these on a cloth and let 
brown in a little crisco melted in the frying pan; add these 
to the casserole, cover and let cook very gently about an hour. 

Tongue Braised 

Boil a fresh beef tongue slowly for 2 hours, then skin it and 
put it in a casserole; melt 3 tablespoonfuls of butter; add 3 
heaping tablespoonfuls of flour and brown; add 1 pint of water 
in which the tongue was cooked and 1 pint of stewed and 
strained tomatoes; beat until smooth and thick; add ^2 carrot 
and 1 onion chopped fine, J/2 tablespoon of Worcestershire 
sauce, 1 saltspoonful of pepper; pour over tongue, cover and 
simmer in the oven for 2 hours. Serve on platter with sauce 
strained and poured over it. 

Pressed Veal 

Put 4 pounds of veal in a pot, cover with water, stew slowly 
till meat drops from bones, chop fine, let liquor boil down to a 
cupful, put in ^2 cup crisco or drippings, mix with meat, table- 
spoonful pepper, pinch of allspice and 1 beaten egg. Stir well 
through meat, pour liquor over, stir, put in mold, press. Slice 
thin when cold. 

Veal Cutlets 

Use slices of veal }4 inch thick. Boil slowly until tender. 
Toward end of boiling add small amount of salt to season. Cut 
veal in pieces, dredge in flour, seasoned with salt and pepper. 

46 



Meats 

Dip in egg, then roll in crumbs. Fry in deep crisco hot enough 
to turn a crumb of bread a golden brown in 40 seconds. Drain 
on paper. Serve hot with sauce. 

Veal Cutlets 

Trim cutlets and dip in slightly beaten egg, then roll in 
bread crumbs, seasoned with pepper and salt. Fry in deep 
crisco hot enough to turn a crumb of bread a golden brown in 
60 seconds. Drain on paper. 

Veal Souffle 

Melt J4 cupful of crisco, add ^ cupful of flour and stir until 
well blended; then pour on gradually 2 cupfuls of scalded milk. 
Bring to the boiling point and add ^ cupful of stale bread 
crumbs, 1 teaspoon of salt and ys teaspoon of pepper, and let 
simmer 2 minutes. Remove from fire and add 2 cupfuls of 
cold cooked veal, finely chopped, 1 tablespoon of finely chopped 
parsley and the yolks of 3 eggs, beaten until thick and lemon- 
colored; then cut and fold in the whites of 3 eggs, beaten until 
stiff and dry. Turn into buttered individual molds set in a 
pan of hot water or a buttered pudding dish, cover with but- 
tered paper, and bake in a slow oven until firm. Remove from 
molds, garnish and pour around a white mushroom sauce. 

Veal Loaf 

2 lbs. veal ground in meat ^ t. ground cloves 

chopper Pinch sage 

2 oz. pork J4 c. crisco or dripping 
1 t. minced onion 2 eggs 

1 t. salt 1 c. bread crumbs 

Add crisco to chopped meat; season with spices; add bread 
crumbs and put together with well beaten eggs. Place into 
well criscoed pan; steam for 2 hours. If open oven is used, 
place the pan containing the veal loaf in larger vessel contain- 
ing 1 cupful of water, to prevent crust being formed. Bake 1 
hour. Serve on platter garnished with water-cress and tomato 
sauce. 

Veal Loaf 

Three pounds of chopped veal, ^4 pound of pork, 1 table- 
spoonful of pepper and 1 of salt, 8 tablespoonfuls rolled crack- 
ers, 6 tablespoonfuls of cream, butter size of an egg, 2 eggs, 
press hard in a pudding dish, bake 2 hours, slice thin and serve 
cold. 

47 



Meats 

Roast Veal 

The fillet makes an especially nice roast. Have the bones 
removed and stuff. Tie carefully in shape; season highly with 
salt and pepper, dredge with flour and lay slices of pork on top. 
Scatter a little flour over the bottom of the pan and cook over 
a medium flame without adding water, until this flour has 
browned. Then add a little water and baste often. Place a 
buttered paper over it when it is sufficiently browned. Allow 
^2 hour to a pound, as veal must be well done to be wholesome. 

Veal Cutlets a la Mode 

Take 7 veal cutlets, sprinkle juice of ^4 lemon. Put in pan 
on top of stove with a tablespoonful of crisco. Sprinkle with 
salt and pepper, 2 stalks of celery, 1 stick of summer savory, 
1 bay leaf, 1 small onion. Set on back of stove with ^ cup 
of cold water, cover tightly and let simmer for 2}4 hours. 

Dressing 

Two cups of cracker crumbs to 1 of bread crumbs. Salt 
and pepper to taste. 

Boston Brown Hash 

Chop any remains of steaks, roast or stews very fine. 
Grease a deep pie-dish. Put a layer of mashed potatoes (cold 
ones, left over, will answer) in the bottom of the dish, then a 
layer of meat, then a layer of stale bread crumbs; sprinkle with 
salt and pepper, a bit of butter; moisten with ^ cup of beef 
gravy, then another layer of potatoes. Dip a knife into milk 
and smooth the top. Bake in a moderate oven until brown. 
Serve hot. 

Veal Toast 

Into a saucepan put 1 cupful of chopped veal, a cup of hot 
water, a piece of butter the size of a walnut, }4 teaspoonful of 
salt and a pinch of pepper. Let boil up once and serve on 
slices of buttered toast. 

Braised Shoulder of Lamb 

Bone a shoulder of lamb, leave knuckle and fill cavity with 
a stuflang. Place in a deep pan. Cook 5 minutes in ^ cup 

48 



Meats 

butter a slice of onion, carrot and turnip cut In small pieces, 
}4 bay leaf, a sprig of thyme and one of parsley. Add 3 cups 
hot water, salt and 12 peppercorns; pour over lamb. Cover 
closely and cook in medium oven for 2 hours, uncovering for 
the last ^2 hour. Remove to hot platter. Strain liquid in 
pan and thicken with 4 tablespoons flour browned with 3 
tablespoons butter. There should be 1^ cups of the sauce. 

Croquettes 

Cook }4 tablespoonful of finely chopped onion, in 2 table- 
spoonfuls of crisco 5 minutes, stirring constantly. Add ^ 
cupful of flour and stir until well blended; then pour on gradu- 
ally, while stirring constantly, 1 cupful of stock. Bring to 
the boiling point and add 1 cupful of cold roast lamb cut in 
small cubes, and % cupful of small cold boiled potato cubes. 
Simmer until meat and potato have absorbed sauce. Add 
1 teaspoonful of finely chopped parsley and season with salt 
and pepper. Spread on a shallow plate to cool. Shape in the 
form of croquettes, dip in crumbs, egg, and crumbs; fry in deep 
fat and drain. Serve with tomato sauce. 

Creole Brains 

Scald brains for a few minutes in salted boiling water, when 
cool cut in 3^-inch slices and roll in meal or cracker crumbs; 
fry a light brown in deep fat and serve with Creole Sauce. 

Creamed Lamb with Nuts 

2 c. chopped cold lamb }4 c. chopped English walnuts 

1 c. cold boiled potatoes, diced 2 c. white sauce 

Mix together and heat. Season with salt and pepper and 
add 2 tablespoonfuls of chopped parsley. 

Mock Venison 

One leg of lamb — boned and lightly corded — season with 
pepper, salt and ginger. Take a crock or jar, make a bed of 
onion juice, bay leaf, few cloves, take out of pot enough vin- 
egar scalded to cover lamb. Set lamb in crock, turning every 
day for a week or ten days to keep all sides in the vinegar. 
Take lamb from the pickle and roast as you would any other 
meat ^ hour before serving time. Make gravy of sour cream 
and flour. 

49 



Meats 



Broiled Pigs' Feet 



Clean thoroughly 6 or 12 feet. Place them in a stone crock 
between layers of table salt, also good layer of salt on top and 
bottom of crock. Lay this aside for 3 or 4 days, then wash 
again to remove the salt, boil them until they are almost free 
from the bone. Then scald enough vinegar to cover the 
amount of feet, add about 5 cents worth of horse-radish root, 
chopped not grated, 3 tablespoons of mustard seed to every 3 
feet you boil. Lay this aside for 3 or 4 days. Then they are 
pickled and can be eaten just as they are, or split each foot and 
dip in salted cracker meal and broil carefully. They are 
delicious. 

Stewed Pigs' Feet 

Eight pigs' feet, 1 pint tomatoes, 1 teaspoonful chopped 
onion, 1 cupful boiling water, 1 bay leaf, 1 tablespoonful of 
butter, ^2 tablespoonful flour. Boil pigs' feet with bay leaf 
and salt until tender; take out bones and cut meat in small 
pieces; heat butter and flour, onions, tomatoes and water, 
cook about 15 minutes, then add pigs' feet, season with chili 
powder and cook ^ hour longer. 

Hamburg Beef with Macaroni, Creole Style 

Cook ^2 pound of macaroni in rapidly boiling salted water 
until it is tender. The time required will be about 20 minutes. 
Let 3 cups of canned tomatoes, ^ cup finely sliced onion 
and ^2 green pepper pod, finely chopped, simmer until the 
onion is tender. Cook 1 pound of round steak, preferably 
from the top of the round, chopped fine, in a hot frying pan, 
stirring constantly until the meat changes color, then add 
it to the tomato mixture; drain the macaroni, rinse in cold 
water and drain again; pour over it a cup of grated cheese and 
J4 cup of butter. Lift the macaroni with a spoon and fork to 
mix it with the butter and cheese, sprinkHng it meanwhile with 
a little salt; then turn it into the dish with the meat and to- 
mato mixture. Toss again with the spoon and fork, and serve 
at once on hot dish. 

Stuffed Calves' Hearts 

Wash well two hearts and remove the tough central por- 
tion. Crumb 2 slices of bread, add teaspoonful of melted 
butter. Onion or parsley may also be added. Stuff into the 

SO 



Meats 

hearts, sew up the tops, and stand in a saucepan with a pint of 
hot water. Cover, and simmer 1 hour. Then put in a baking- 
pan; add water; bake 1 hour, basting once or twice. Serve 
with brown sauce. 

Coddled Steak 

Take round or the cheaper cuts of steak. Cover the bottom 
of a pan with a thin layer of dry bread crumbs, then add layer 
of steak, salt, cover with crumbs. Add alternate layers of 
steak and crumbs, salt each layer of meat. A little minced 
onion or powdered sage may be added if desired. Place in 
cooker and steam until tender. Will require 45 minutes to 
2 hours, according to the amount and quality of meat. 

Beef Steak and Oysters 

Broil a very thick steak 15 minutes. Put some oysters in 
a hot pan without any broth, stir over the fire briskly a few 
minutes, salt the steak and sprinkle with chili powder (not too 
strong), then cover the steak with the oysters; bake in hot 
oven 15 minutes. Remove the platter, keeping the oysters on 
top of the steak. 

Stanley Steaks 

Chop fine 1 pound of lean round of beef. Season with a 
teaspoonful of salt and a dash of pepper. Peel 4 bananas, 
put them in a porcelain dish, pour over 2 tablespoonfuls of 
butter, and bake in a quick oven J/2 hour, until brown. Form 
the meat into 4 or 5 flat cakes, with thick edges. Broil or 
bake them in a quick oven. Rub together 2 tablespoonfuls 
of butter and 2 of flour; add a cupful of cold milk; stir until 
boiling; add a saltspoonful of salt and 3 tablespoonfuls of 
evaporated or fresh horse-radish. Pour this sauce in the meat 
platter, stand in the steaks, put a banana on each, and serve. 

Corn and Meat Croquettes 

Take cold meat of any kind, left over from previous meals, 
sufficient to make a quart, add a cupful of canned corn and 
chop or grind all fine; now add 1 cupful bread crumbs, salt and 
add chili powder to taste. Mix together and if not moist 
enough add gravy or water into cakes, Fry in crisco. 

51 



Meats 

Pigs in Blankets 

Wash and wipe as many large oysters as you require. Have 
the same number of slices of thin bacon; roll one around each 
oyster and fasten with a small wooden toothpick. Put them 
into a frying pan and cook until the bacon is crisp. Serve on 
a very hot platter. 

Tripe, Mexican Style 

Take tripe after it has been well cleaned and put to boil in 
1 quart of hot water until tender; add 1 or 2 buttons of garlic 
chopped fine; 1 or 2 tablespoonfuls of chili powder, 1 can of 
hominy; stir well and let boil until done. Serve hot. 



Stuffing 

To each cupful of dry bread crumbs salted to taste add a 
little sage and ^ teaspoonful of chili powder and 1 tablespoon- 
ful of melted butter. To this may be added, if desired, a 
small chopped onion, a tablespoonful of mashed potatoes and 
]/2 button of garlic chopped fine or a few raw oysters. When 
thoroughly mixed stuff the roast or fowl and bake or roast. 



Sweetbreads 

Delicious in many ways if carefully prepared. Beef sweet- 
breads are one-half the price of calves' and one can scarcely 
tell the difference when well cleaned. As soon as received 
from butcher, drop in cold water and change several times. 
Clean by removing pipes and membranes. Put on in cold 
water to cover and juice of }4 lemonT Cook slowly about 20 
minutes. Plunge them in ice water to make firm. This is 
the preliminary step to be taken, however the sweetbreads are 
to be used. When brittle again remove any membrane over- 
looked at first. 

Fried Sweetbreads 

Cut cleaned sweetbreads in strips, dust them, flour, salt 
and pepper and fry golden brown in hot crisco. Make cream 
gravy of }4 cup cream and a tablespoon flour to drippings in 
pan and stir until smooth. 

52 



Meats 



Sweetbread Croquettes 



Two pounds of calves* sweetbreads, parboiled, cleaned, 
chilled and chopped fine and pour over them pint of white 
sauce. Add 1 cup bread crumbs, tablespoonful parsley, 1 egg. 
Mold in pear shape, dip in egg, roll in cracker crumbs and fry- 
in deep fat. Garnish with parsley. 

Cream Sweetbreads in Timbales 

Blanch sweetbreads and dice. Make 1 pint white sauce. 
Mix sweetbreads and mushrooms and cover with the sauce 
and let stand over hot water. Add blanched almonds and 
serve in timbale molds. 

Broiled Sweetbreads 

Split the sweetbreads, sprinkle with seasoned flour and dip 
in melted butter, boil 10 minutes over hot fire or in gas stove, 
turning constantly. Serve with cream gravy. 

Creamed Sweetbreads 

Boil sweetbreads, cut them in small dice and stew in small 
amount of water until tender, quarter can of mushrooms and 
boil in liquor for ^ hour, drain both sweetbreads and mush- 
rooms, put together with cream sauce. Serve on toast or in 
timbale molds. 



53 



CHAPTER VIII 

POULTRY AND GAME 

To determine the age of poultry, examine the feet and 
cartilage at the end of the breastbone. If both are soft it is 
a young chicken; if hard, a fowl of more than a year's age. 

To prepare a bird for cooking, singe it by holding over a 
flame and turning it until hairs are removed. Remove pin 
feathers. Cut the skin around the leg an inch and a half 
below the leg joint, taking care not to cut the tendons, then 
place leg at that point over the edge of a board or table and 
snap the bone; then pull ofF foot and tendons. In a fowl 
tendons may have to be pulled one at a time. Make a cut 
below the breastbone and remove the entrails, heart, gizzard 
and liver. Remove gall bladder from liver. Remove the 
lungs from either side of backbone and the kidneys, which lie 
near the hollow. Remove windpipe from neck and crop. Cut 
ofF the neck close to the body, leaving the skin. Remove oil- 
bag. Wash outside carefully and run water through the 
inside to cleanse it. The heart, liver and gizzard are called 
giblets. Remove veins and blood from heart and fat and 
membrane from gizzard. Cut through the thick part of 
gizzard and remove the part inside. Wash giblets and neck 
and cook together in a little water. 

Roast Chicken 

Having dressed a chicken, stuff it. Truss it by crossing 
the drumsticks, tying them with a long string and then 
tying to the tail. Fasten the wings close to the body with 
a skewer and draw the skin at the neck under the back 
and pin with another skewer. Then turn the bird on its 
breast and draw string which is fastened to tail around skewers, 
fasten it and cut it. Rub chicken with salt and rub breast 
and legs with butter and flour worked together. Place in 
pan and sprinkle bottom of pan with flour. Place in oven 
over a medium flame till flour is browned. Then lower the 
oven and baste often. Melt butter half the size of an egg in 
^ cup hot water and use it for basting while it lasts. Then 
use fat in the pan. Turn bird occasionally that it may brown 
alike on all sides. Cook until breast meat is tender, 

54 



Poultry and Game 

Chicken a la Stanley 

When the chicken has been cut up, season the pieces with 
salt and pepper. Place them in a shallow saucepan in which 
you have heated 2 tablespoonfuls of crisco. As soon as the 
meat has begun to cook, but has not taken a color, add 3 
medium-sized onions, chopped fine, and a tablespoonful of 
curry. Cover the saucepan and let it cook on a very gentle 
fire. As soon as the pieces of chicken are cooked remove them 
and put them in a deep earthenware dish, or any other suitable 
deep dish. Keep the chicken hot and add to the onions which 
have remained in the saucepan a glass of fresh cream. Let 
this simmer for 7 to 8 minutes and then pass the mixture 
through a strainer and put it into another saucepan. Heat 
this puree well and pour it over the chicken. 

Some truffles peeled with care and cut in slices may be added 
to the sauce, and will greatly increase the richness of the dish. 

Chicken Stewed with Dumplings 

Cut up and lay in salt and water, then put on the fire with 
water enough to cover and some slices of bacon. 

When the chicken is thoroughly tender, put in some dump- 
lings, made like biscuit but rolled thinner. Lay them over 
the top of the stew and cover tightly, boil until done — about 
15 minutes. 

Mix a tablespoonful of crisco in a tablespoonful of flour, or 
less if not liked very thick; add salt and pepper to taste, a 
little parsley and celery, or celery seed. Put this in the gravy 
and when it has thickened pour in a teacupful of cream or 
milk and let it boil up once. Take off the fire and serve hot. 

How to Cook a Turkey 

A turkey should be killed at least two or three days before 
cooking. This can be easily done, as the turkey season 
always begins the last of November and ends the latter part 
of the winter. Wash thoroughly when ready to cook, not 
before, as they are not apt to keep after having water used 
about them. After they have been washed, dry with a cloth, 
rub a little butter over them, salt and pepper, and sift a little 
flour over them to make brown nicely. Some hot water should 
be put in the pan, with salt and pepper and a little butter to 
use for basting. 

55 



Poultry and Game 

The stuffing is a matter of taste, for, although chestnuts 
are the regulation stuffing for Thanksgiving Day, some prefer 
a little onion, oysters, etc. One thing should be observed, 
however, never to fill a fowl entirely full, as the bread that is 
used always swells, and consequently the stuffing is pasty. 

Chestnut Stuffing for the Thanksgiving Turkey 

Shell 50 chestnuts, blanch them and boil in salted water 
until tender; chop fine and mix with half the amount of bread 
crumbs, season highly with salt and pepper, and moisten with 
melted butter. 

Roast Turkey 

Dress the turkey carefully and rub thoroughly inside and 
out with salt and pepper. Stuff with a dressing prepared as 
follows: take a loaf of stale bread, cut off crust and soften by 
placing in a pan, pouring on warm water (never boiling), squeez- 
ing out with the hand all the water; add }4 pound of melted 
butter and a teaspoon of salt and ^ teaspoon of pepper; drain 
off liquor from a quart of oysters, bring to a boil, skim, and 
pour over the bread crumbs; mix all thoroughly and, if dry, 
moisten with a little sweet milk; jastly, add the oysters, being 
careful not to break them. 

Sew up the openings, spread the turkey over with butter, 
salt and pepper, place in a dripping-pan in a well heated oven, 
add }4 pint of hot water, and roast, basting often. Turn until 
nicely browned on all sides, and about ^2 hour before it is done, 
baste with butter and dredge with a little flour. 

When making the gravy, if there is much fat in the pan 
pour off most of it and add the chopped giblets previously 
boiled until tender, and the liquor in which they were cooked; 
place 1 heaping tablespoon of flour in a pint cup, mix smooth 
with a little cream; fill up cup with rich milk, and add to the 
gravy in the pan; boil several minutes, stirring constantly, 
and pour into sauce bowl. Serve with cranberry sauce. 

Roast Goose 

Singe, draw, wash, stuff and truss a goose. Dredge with 
flour and salt, and lay strips of fat pork over the breast. Roast 
in a hot oven 2 hours, basting frequently with butter and hot 
water. 

56 



Poultry and Game 



Stuffing 



Chop finely 2 onions, mix with J4 cupful of finely chopped 
pork, and combine with 2 cupfuls of hot mashed potato and 
1}4 cupfuls of soft, stale bread crumbs. Add }^ cupful of 
butter, 1 beaten egg, 1}4 teaspoonfuls of salt, 1 teaspoonful 
of sage, and yi teaspoonful of black pepper. 

Russian Apple Stuffing for Roast Goose 

Chop 2 cupfuls of tart apples, greenings or Baldwins pre- 
ferred, with 1 cupful of seeded raisins. Stuff goose and truss 
as usual. The flavor is delicious and quite different. 

Grouse 

Pluck with care not to tear the skin. Draw and wipe, but 
do not wash. Cut off the head and truss like fowl. They 
are much improved by larding, but if that is not convenient 
fasten thin slices of salt pork all over the breast and thighs. 
Baste every 5 minutes. About 10 minutes before taking up 
lay a thick slice of toast under each and serve on this. Fry 
coarse bread crumbs till brown in butter and strew them 
on the platter or over the bird. Send either bread sauce or 
brown gravy to table with them. The Scotch fashion is to 
put 3 tablespoons of butter into each bird instead of larding it. 
Parboil the liver and pound it to a paste with butter, salt and 
cayenne and use this to spread on the toast on which the birds 
are to be served. 

Potted Grouse 

Prepare as if for roasting; season rather highly and put 
plenty of butter inside, pack them in a deep pie-dish and dot 
butter on top. Pour over a small glass of claret for each pair 
of birds and tie two or three folds of buttered paper over. 
Bake in a moderate oven 1 hour. Pack them by twos in small 
pots, cover with clarified butter and set away to keep till 
wanted. They will keep for three or four weeks and are 
excellent for breakfast or lunch. 

Fillets of Grouse 

If the birds are badly shot to pieces or much disfigured in 
dressing, it is sometimes better to serve them filleted. After 
they have been removed separate the large from the small 
fillet. Season them with salt and pepper and dip them in a 

5 57 



Poultry and Game 

mixture of 1 tablespoon chopped parsley, 1 tablespoon lemon 
juice and }4 cup melted butter. Let the butter cool on them, 
then dip in a beaten egg, then in bread crumbs and fry in deep, 
hot fat. Six minutes is enough for the large. 

Canvas-back, Red -head and Mallard 

Should be carefully picked, singed, drawn and wiped with a 
wet cloth, trussed with the neck twisted around to close the 
opening in the breast, and the rump turned down to close the 
opening through which it was drawn. Season with salt and 
roast rare from 18 to 25 minutes. Place them on a hot dish 
and put a tablespoon of cold water inside to prevent the 
coagulation of the juice. Send a glass of currant jelly or wild 
plum jelly to table with it, or serve with essence of celery. 

Red -head, Teal or Widgeon Broiled 

After cleaning, split down the back and flatten a little with 
a heavy cleaver. Pare off the neck, pinions and ends of the 
legs, baste well with butter and broil rare over a quick fire. 
Dish on dry toast. Melt 2 tablespoons of maitre d'hotel 
butter with a little brown gravy, pour it over the ducks and 
serve with any sharply acid jelly, or orange, or olive sauce. 

Teal 

Teal when roasted sometimes has a plain, dry stuflRng as for 
chicken. Sometimes it is filled with a chopped onion and 
celery stuffing. Serve with slices of fried hominy and water- 
cress or with green grape jelly. 

Fillets of Widgeon 

Roast quick and rare 4 widgeons; slip oflF the fillets with 
a sharp knife, lay them on pieces of buttered toast and place 
in a dish sprinkled with Parmesan cheese; place 2 fillets of 
anchovy on each fillet of duck, sprinkle with more cheese, 
grated bread crumbs, chopped parsley and melted butter. 
Bake in very hot oven about 2 minutes. Squeeze the juice 
of 2 lemons over and serve hot. 

Chicken, Southern Style 

Disjoint "frying size" chicken night before using. Let 
stand in cold water for hour before cooking. When ready to 

58 



Poultry and Game 

use wipe off with cloth. Sprinkle with salt and pepper and 
flour. Dip in well beaten egg, roll in cracker or toast crumbs, 
fry in deep fat. Place in dripping-pan and cover, place in 
oven for 15 minutes, after which remove cover and allow to 
become crisp and brown. If desired, pour the cream gravy 
over chicken on chop dish or serve separately in gravy boat. 
Delicious. 

Fried Chicken, Virginia Style 

Clean a fat young chicken and disjoint it as for a fricassee. 
Wipe, dredge with salt, pepper and flour and spread out on a 
platter. In a deep frying-pan try out ^2 pound of fat bacon, 
add 1 cupful of crisco; when hot put in the pieces of chicken, 
cooking only enough at one time to allow plenty of room for 
turning over. As fast as nicely colored lift from the pan to a 
platter, set where the chicken will keep hot. When all of the 
chicken is cooked, pour off the greater part of the fat, leaving 
about 2 tablespoonfuls in the pan. Dredge in sufficient flour 
to absorb the grease, stir until browned, then add gradually 
1 pint of milk and cook until thick and smooth. Season to 
taste, carefully lay in the fried chicken and simmer for 3 
minutes, then dish and serve. 

Chicken a la Mark Hanna 

Three-pound yearling chicken. Cut as for a fricassee. 
Wash thoroughly in hot and then in cold water. Drain in 
colander. Salt lightly and separately each piece. Put in small, 
deep dripping-pan, skin side up. Cover with 1 quart milk. 

2 tb. crisco ^ t. salt 

Bake 2^ hours in hot oven, without disturbing. If it 
browns too fast moderate heat a little. Remove carefully, 
each piece, skin side up. Thicken gravy with 2 level table- 
spoonfuls flour. Serve gravy from gravy bowl. 

Chicken Tamales 

Boil 2 pounds of corn and a handful of lime in water enough 
to cover until skin of corn will slip off, then wash corn and 
grind very fine. Boil a large chicken and mix the liquor, in 
which the chicken was boiled, with ground corn, adding a 
pound of crisco, and salt to taste. Having boiled a pound of 
red pepper until soft, remove seeds and mash peppers to a 

59 



Poultry and Game 

pulp; add a garlic button, chopped, and ^ pound of ground 
chilies. Mix this preparation with chicken. Fill wet corn 
husks (inner husks) with the mixture alternately with the 
meal and chicken. Tie up and boil 1 hour in a gallon of water. 
This makes 1 dozen tamales. 

Creamed Chicken on Corn Fritters 

Have the fritter batter thin enough to bake like griddle 
cakes. Make white sauce for chicken of cream instead of milk 
and add 2 egg yolks. Chopped peppers may be added. Serve 
the creamed chicken on the fritters. 

Aunt Martha's Fried Chicken 

Disjoint broilers and let stand in salt cold water for an 
hour before cooking. Make batter as follows: 

Ij^ c. flour ^ t. baking powder 

}4 t. salt Sweet milk enough to make 

a thin batter 

Have frying pan ^ full fat. Dip chicken in batter and 
then immerse in boiling fat, using if possible frying basket. 
When well done, lay on blotting paper and serve at once. 

Chicken Pie 

Use young chicken or tender young hen. Disjoint and 
stew until tender in small amount of water, to which salt, 
white pepper, celery seed and sprig of parsley have been added 
after chicken is half cooked. Line baking dish with pie crust 
or pufF paste and arrange pieces of chicken in dish. Reduce 
the stock to about 3 cups, strain and thicken with flour and if 
chickens are not fat add tablespoonful of butter. Pour stock 
over the chicken and place pieces of pie crust about the 
chicken. Cover the dish with pie crust in which make many 
small or several large incisions and bake in moderate oven 
until pie crust is well browned. 

Chicken a la King 

Boil tender young chicken with 1 onion, salt and pepper, 
few cloves and allspice and bay leaf. When cold cut chicken 
into small pieces. Pour J/2 cup sherry wine over chicken and 

60 



Poultry and Game 

steam in double boiler 1 hour. One cup button mushrooms 
sliced, ^2 cup blanched almonds sliced. 

Sauce 

1 tb. butter 1 c. rich milk 

1 tb. flour 1 egg (yolk well beaten) 

Blend together. Add milk and egg slowly. Season with 
celery salt and saltspoon of kitchen bouquet. Pour over 
chicken in double boiler and steam. Add 2 pimentos cut fine 
before serving in hollow loaf of bread or on toast. 

Chicken and Mushrooms Creamed 

Boil young chicken in water seasoned with salt and celery 
seed until the meat falls from the bones, cut in dice; 1 can 
mushrooms, cut in quarters and cooked in 1 cup water to 
which 1 tablespoonful butter, salt and pepper have been added. 
Add mushrooms to chicken and pour over them a rich cream 
sauce. Steam over hot water for ^ hour before serving. 
Serve in timbale molds or creamed potatoes. 

Scalloped Chicken 

Cut cold chicken in dice or use the canned boiled chicken, 
1)4 cups steamed rice, 1 pint cream sauce. Arrange in baking 
dish, first one layer of rice, then chicken and sauce, until all 
has been used. Cover with cracker crumbs and dot with 
butter. Bake until brown. Serve in same dish. 

Cream Gravy 

1 c. stock 1 tb. flour 

Add salt, pepper and pinch of paprika and when well 
blended and flour well cooked, add ^ cup cream. 

Chicken Croquettes 

Toast and butter }4 pound bread; when cold put through 
meat chopper. Chop fine 1 pound white meat of chicken. 
Add the toast crumbs, J4 pound butter, 1 teaspoonful grated 
onion, juice 1 lemon, salt and pepper to taste, X pound sliced 
blanched almonds and J/2 cup celery. Shape in pear shape, 
roll in crumbs, dip in egg, roll in crumbs again and fry in deep 
crisco. Use frying basket. Garnish with parsley. 

61 



Poultry and Game 

Tartare Chicken 

Have three chickens, each weighing about 4 pounds. Split 
them down the back, as for broiling. Singe them, and then 
wipe with a clean towel. Dredge generously with salt and 
lightly with pepper. Lay them on a board, the split side 
down, and then press the legs upon the body. Skewer 
them in this position, using long steel skewers. Skewer the 
wings in place also. Now spread the breast, wings and 
legs thickly with soft butter; sprinkle with a thick layer of 
dried, pounded and sifted bread crumbs. Place them in a 
large dripping-pan, split side down, being careful not to disturb 
the crumbs. Set away in a cool place. When it is time to 
cook them place in a hot oven and cook 50 minutes. After 
they have been cooking 15 minutes reduce the heat. When 
they are done take out the skewers and place the chickens on 
a large platter. Garnish with parsley and serve with tartare 
sauce. Remember that after the chickens have been put in 
the pan nothing is done except to put them in the oven. The 
chickens should be cooked early in the day, if the oven cannot 
be spared at dinner time, and then heated when wanted. 

Fried Chicken 

Select young, tender chickens and disjoint. Wash care- 
fully, dry, and let stand over night in refrigerator. Then 
cook by one of the following methods: 



Drain the chicken but do not wipe dry. Season with salt 
and white pepper and dredge well with flour. Fry in deep 
crisco hot enough to brown a crumb of bread in 60 seconds. 
It will require from 10 to 12 minutes to fry chicken. Drain 
on paper and place in oven or warmer until ready to serve. 
Place on platter garnished with parsley and rice croquettes. 

B 

Make a batter of: 

1 c. bread flour ^ c. water 

1 t. salt 2 eggs 

Few grains pepper 1 tb. crisco 

Mix dry Ingredients, add water and well beaten eggs and 
then the crisco. Have kettle of crisco hot enough to turn a 
crumb of bread a golden brown in 60 seconds. Drain chicken 

62 



Poultry and Game 

but do not dry. Dip each joint separately in batter and fry in 
deep crisco until a golden brown. It should take from 10 to 
12 minutes. Serve on a folded napkin, garnished with parsley. 

C 

Drain chicken but do not wipe dry. Season with salt and 
pepper and dredge well with flour. Put 3 tablespoonfuls 
crisco in frying pan and when hot place chicken in pan, cover 
and allow chicken to steam for 10 minutes. Remove the cover 
from the pan and allow the chicken to brown, taking care to 
turn frequently. Serve on platter, garnish with parsley, and 
serve with cream gravy. 

Creamed Chicken 

2 tb. flour 1)4 t. onion juice 

2 tb. crisco 1 tb. Worcestershire sauce 

2 c. hot sweet milk 2 c. tender chicken, chopped fine 

Rub crisco and flour together. Add to hot milk and stir in 
double boiler until thick. Season with salt, white pepper, a 
dash of paprika and the onion juice and Worcestershire sauce. 
Add chicken and remove to back of range. Allow chicken to 
stand 20 minutes to ripen and serve in rice border on toast, in 
timbale molds, or fill a hollow loaf of bread. 

Chicken Souffle 

Make 2 cups of cream sauce and season with chopped 
parsley and onion juice. Stir 2 cups of chopped chicken into 
the sauce. When hot, add the beaten yolks of 4 eggs; cook 1 
minute and set away to cool; when cool, stir in the whites, 
beaten stiff". Bake in a buttered dish about 20 minutes and 
serve immediately. Any meat may be substituted for chicken. 

Chicken Livers 

Take chicken livers which have been stewed gently in 
butter and a little water in the morning, and cut into small, 
even squares. Mix with )4 pound of butter, the yolks of 3 
hard-boiled eggs, put into the chafing dish and add seasoning 
of salt, a very little cayenne pepper, and a pinch of dry mus- 
tard. When heated, put in the livers and part of a can of 
mushrooms sliced. When it has cooked 5 minutes add a 
small glass of madeira and serve on hot toast. 

63 



Poultry and Game 

Fricassee of Chicken 

Disjoint a good-sized chicken, season with salt and pepper 
and saute in hot crisco, frying to a delicate brown. Remove 
to a saucepan in which 1 tablespoon of flour and 1 tablespoon 
crisco have been blended, and to which add 1 tablespoon 
finely minced onion, 1 tablespoon parsley chopped fine, >^ 
button garlic and 1 teaspoon chili powder, and cook for few 
minutes, stirring well and adding gradually 1 quart of water. 
Simmer for ^ hour or until chicken is tender. One tomato 
chopped fine, or a can of mushrooms, may be added to the 
above with good eflFects. 

Rice and Chicken a la Valenciana 

Fry in hot fat to a golden brown a chicken cut in pieces 
When half fried add a peeled button of garlic and onion 
chopped fine and 1 teaspoon of salt. With this is served rice 
prepared as follows: Take 1 cupful of rice well washed, 
a scant teaspoonful of salt, 3 cupfuls of boiling water and 
a small spoonful of crisco. The rice should be washed in 
cold water until all cloudiness is removed, for which five 
or six waters will be necessary. While washing bring to a 
boiling point 3 cups of water, add a teaspoonful of salt 
and a small spoonful of butter. When water is boiling add 
the rice and let boil from 10 to 15 minutes, keeping the 
cover partially over. At the end of 15 minutes the water 
should be absorbed and the grains of rice soft and separated 
instead of the soggy mass so often seen. Remove the cover 
and let the rice dry in the pot for about 5 minutes, then place 
on the back of the stove and continue the drying out for 
about 20 or 30 minutes longer. A couple of large, sweet 
green Spanish peppers may be added to the rice while it is 
still boiling. 

Chicken Croquettes 

Open a can of chicken some hours before using if fresh 
chicken is not at hand. Chop the meat fine, seasoning it 
with celery salt and white pepper. Cook together in a sauce- 
pan a tablespoonful, each, of butter and flour, and when they 
thoroughly blend pour upon them a cup of rich milk — part 
cream if you have it — to which a pinch of baking soda has 
been added. Stir to a smooth white sauce, then add the 

64 



poultry and Game 

minced chicken, season to taste, adding a pinch of nutmeg and 
a dash of lemon juice. When the chicken is smoking hot add 
to it gradually a beaten egg and take from the fire. Set aside 
until cold, and form into croquettes of uniform size. Roll 
each of these in beaten egg, then in cracker dust and set in the 
ice-chest until they are very cold and the coating on them has 
stiffened. Fry in deep fat to a golden brown. Arrange on 
a platter and pour about the croquettes a white sauce into 
which a tablespoonful of minced parsley has been stirred. 

Scalloped Chicken 

Cut, not chop, 2 cups of chicken into small pieces. Make 
a white sauce as directed in the last recipe, adding to it a 
gill of oyster liquor. Butter a pudding dish and put in the 
bottom of it a layer of cut-up chicken, well seasoned, 
and scatter over this a layer of fine crumbs, then cover with the 
white sauce. Put in another layer of chicken, more crumbs 
and more sauce. Proceed in this way until all the ingredients 
are used. Sprinkle the surface of the scallop with fine crumbs, 
dot with bits of butter, and set in the oven. Cook until well 
browned. 

Chicken Salad 

Open a can of boneless chicken, or use 2 cups of boiled 
chicken, and turn the chicken into a bowl. Set this on the 
ice until chilled, first cutting the chicken into pieces }4 inch 
square. Measure the amount of chicken and to 2 cups of it 
allow a generous cup of crisp celery cut into bits. Mix the 
chicken and the celery together, seasoning with salt, pepper 
and a French dressing. Line a salad bowl with lettuce 
leaves, put the salad into it and pour over all a good mayon- 
naise dressing. Garnish with slices of hard-boiled eggs. 



Chicken a la Normande 

Having cut up the chicken, season the pieces with salt and 
pepper and put them in a shallow saucepan in which you have 
heated 2 tablespoonfuls of crisco. As soon as the flesh begins 
to grow firm, but without taking color, add a large onion, 
chopped fine, and allow this to cook on a gentle fire for several 
minutes, the saucepan being covered. At the end of 8 or 10 

65 



Poultry and Game 

minutes cooking add a cup' of very fresh cream and finish 
cooking the chicken. When it is done to a turn arrange the 
pieces on a dish. If at this point the sauce appears too Hquid, 
boil it down, then pass it through a fine strainer, after which 
you pour it over the chicken and serve. You may vary 
the flavor of this dish by adding some small mushrooms 
or sliced truflfles. You may also add shrimp tails, artichoke 
bottoms or little sticks of cooked egg plant. You may even 
serve the chicken a la creme with hard-boiled eggs sliced ^up. 

Curry of Chicken 

Cut up the chicken in rather small pieces, brown it gently 
in a saucepan in which you have previously heated 2 soup- 
spoonfuls of butter. Add an onion of good size, chopped fine, 
and as soon as the onion begins to take a good light brown 
color add a soupspoonful of curry and 2 tablespoonfuls of flour. 
Let the whole cook for several minutes, stirring frequently 
with a wooden spoon. When the ingredients are well cooked, 
add }4 cup of hot water and a pinch of salt, cover the sauce- 
pan and let it cook on a gentle fire for 15 or 20 minutes. Serve 
very hot and accompany it by a plate of rice, cooked simply 
in boiling water with salt for 16 or 18 minutes, and then drain. 



66 



CHAPTER IX 

EGGS 

Eggs contain all the elements in right proportion necessary 
for the support of the body, but their highly concentrated 
nutritive value renders it necessary to use them in connection 
with other foods containing starch, as potatoes or bread, in 
order to secure the necessary bulk. Nine eggs are equivalent 
to a pound of beef. 

They are easier to digest raw, and as albumen coagulates 
at a temperature of from 134 degrees to 160 degrees F., the 
importance of cooking at a low temperature to insure their 
easy digestion will be seen. 

Boiled Soft 

Into a saucepan of boiling water sufficient to cover them, 
dip carefully the number of eggs to be boiled. Cover sauce- 
pan and remove to back of range where they will keep the 
same temperature. Cook 8 minutes. 

To hard-boil follow same directions for 45 minutes, plunge 
into cold water to prevent discoloration. 

Scrambled Eggs, San Juan 

Mince 2 green peppers, 2 sweet red peppers, fry In butter 
10 minutes, add 1 tomato peeled and cut into quarters, salt 
and pepper. Let simmer for 10 minutes more. At the same 
time scramble your eggs and mix above preparation with them, 
serve on toast with a little tomato sauce around it. 

Shirred Eggs a la Creole 

Fry 1 tablespoonful of chopped onions, as much cut-up 
green peppers, a peeled tomato cut in quarters, let simmer 
for 10 minutes, add 2 tablespoonfuls cooked rice, salt and a 
dash of paprika. Cover bottom of dish, break eggs carefully 
on top of preparation, and cook in moderate oven 5 minutes. 

Cheese Omelet 

4 eggs 1 tb. grated cheese 

1 tb. crisco ^ t. salt 

1 tb. water Pinch of pepper 

Beat eggs with water. Add the grated cheese, salt and 
cayenne. Melt the crisco, stir in the mixture until it just 

67 



Eggs 

begins to set. The omelet must be quite soft in the middle. 
Turn onto a hot dish and serve. 

Tomato or other sauce may be poured around if desired. 

Omelet 

Yolks of 3 eggs well beaten, 1 teaspoonful salt, pepper, 
3 tablespoonfuls hot water, added gradually, then beaten 
whites folded in heated omelet pan, grease bottom and sides, 
then turn in the mixture and cook slowly. When browned 
nicely on the bottom, put on the shelf of the oven to cook top. 
Fold and turn out on hot platter. White sauce may be poured 
around this, or 1 cup canned peas may be beaten in sauce and 
poured around omelet. 

Hold pan by handle with left hand. With a case knife 
make 2 J^-inch incisions opposite each other at right angles 
to handle. Place knife under part of omelet nearest handle, 
tip pan to nearly vertical position; by carefully coaxing the 
omelet with knife, it will fold and turn without breaking. 

Plain Omelet 

4 eggs 4 tb. water 

4 t. crisco Few grains pepper 

^2 t. salt 

Separate the yolks and whites. Beat the yolks until 
creamy and thick. Add water, salt, pepper, mix thoroughly. 
Beat the whites until stiff and dry, and fold in lightly. 
Put crisco into the omelet pan, and when hot, turn into the 
mixture. Let it stand for 2 minutes, where there is moderate 
heat. When brown on the bottom and slightly firm on the 
top, fold and serve hot on a hot platter. 

French Omelet 

To 4 eggs allow J/2 cup of cold water, salt and pepper. Beat 
the eggs light, then add the water and mix thoroughly. Pour 
into hot greased frying-pan, run the spatula around the edges 
and lift slightly to allow the thin part underneath. Dish 
onto a hot platter. Serve at once. 

Cheese Omelet 

Make omelet as above and on top put cup grated cheese 
before folding. 

68 



Eggs 

Puffy Omelet 

To make a puffy omelet, beat the whites of the eggs until 
dry; beat the yolks until light colored and thick; add to the 
yolks a tablespoonful of water for each yolk, and ^ teaspoonful 
salt and a dash of pepper for each 3 yolks; mix together 
thoroughly and turn over the beaten whites, then cut the 
whites into the yolk mixture. Have the pan buttered and 
hot, turn in the mixture, spreading it evenly over the pan. 
Let stand for about 2 minutes, where there is a moderate heat, 
then set in the oven to cook the top slightly. Just as soon as 
a knife — thrust in the center of the omelet — comes out nearly 
clean, remove from the oven, cut across the center of the top, 
at right angles to the handle, fold the part nearest the handle 
over the other part, and turn onto a hot platter. 

Either the plain French omelet or the puffy omelet may be 
varied by the use of a filling, or a garnish, or both. The fill- 
ing, if finely chopped, as parsley or other herbs, may be 
mixed with the body of the omelet, though by "filling" we 
usually mean a little of the desired article chopped fine or 
cut in small cubes, perhaps mixed with a sauce, sprinkled 
onto the surface of the omelet before it is folded. When used 
as a garnish the article is mixed with a sauce and poured about 
the omelet. Green or canned peas, in white sauce, mushrooms, 
fresh or canned, macaroni in tomato sauce, oysters in cream 
sauce, fine chopped ham or chicken, asparagus tips, and 
tomatoes are among the favorite fillings and garnishes. 

The pan should be thin, as quick cooking is of importance; 
it should not be large, as one of the first requisites in a perfect 
omelet is thickness. The greatest care and skill are needed to 
secure an omelet in which the eggs are not liquid, but barely 
set. 

A spoon or fork is the proper utensil for serving. If a knife 
needs be used, the omelet is a failure. 

Omelet Souffle 

Whites of 6 eggs; yolks of 3 eggs; 2 tablespoons powdered 
sugar; the grated yellow rind of ^ lemon; ^ teaspoon lemon 
juice. Beat the whites of the eggs until stiff and frothy; sift 
over the sugar and beat again until fine and dry; add the yolks 
slightly beaten, the lemon rind and juice. Mix quickly, put 
at once into a baking dish, sprinkle on top with powdered 
sugar, and bake in an oven at 400 degrees Fahrenheit, 5 

69 



Eggs 

minutes. The oven must be ready before you begin the souffle. 
If it is stringy inside it has been baked too long. To be right, 
it must be hot but soft. It must be served immediately in 
the dish in which it was baked. 

French Omelet 

To make a French omelet, break the eggs into a bowl; add 
as many tablespoonfuls of water as eggs, counting 2 yolks as a 
whole egg, and for each 3 eggs, a dash of pepper and ^ tea- 
spoon of salt. Beat the eggs with a spoon or fork until a 
spoonful can be taken up; then strain into another bowl. If a 
mild flavor of garlic be agreeable, rub the inside of the bowl 
into which the eggs are to be broken with a clove of garlic. 
Have ready, in the cleanest, smoothest and thinnest of frying- 
pans, a tablespoonful of melted butter, into this pour the egg 
mixture, set on a hot part of the range for a minute, then with 
a thin knife, or spatula, separate the cooked portion from the 
side of the frying pan, and gently rock the pan back and forth, 
the side next the handle raised as the pan is pushed forward 
and the opposite raised as it is brought back, that the 
uncooked part may run down next the pan. When creamy 
throughout, begin at the side of the pan next the handle and 
roll the omelet, letting the pan rest on the stove a moment, 
until the omelet is browned slightly, adding a little butter if 
needed, and turn onto a hot platter. 

Spanish Omelet 

Cook together 1 tablespoonful butter, 1 chopped green 
pepper, }4 sliced onion; add 1^ cups tomatoes; add salt and 
cook slowly for 15 minutes. Make an omelet by your usual 
rule and just before folding spread with part of the tomato 
mixture. Turn out on a hot platter and serve with the rest of 
the sauce poured around it. 

Sardine Omelet 

Three eggs, 1 tablespoonful cream or milk, 1 teaspoonful 
of anchovy essence, 3 sardines, free from skin and bone, 1 
heaping tablespoonful of butter, pepper and salt to taste. 
Break the eggs into a basin, add the cream and milk and beat 
up well, cut the sardines into small dice, add these and the 
anchovy essence, and mix thoroughly. Season with a pinch 
of pepper. Melt the butter in a frying or omelet pan, pour in 

70 



Eggs 

the mixture, stir until the eggs begin to set, then form the 
mixture into a half moon, allow it to brown in the oven, and 
turn out quickly onto a hot dish. 

Scrambled Eggs with Mushrooms 

Take 6 eggs, 6 mushrooms, 1 tablespoonful of butter, 
salt, pepper, red pepper and slices of buttered toast. Wash 
and peel the mushrooms, chop them finely and fry in a 
little butter. Break up the eggs into a basin, whisk up 
well, and pour into a saucepan. Add the mushrooms, butter, 
pepper, salt, red pepper to taste. Stir over the fire with a 
wooden spoon until the eggs are lightly set. Have the toast 
neatly trimmed on a hot plate or dish, pour the egg mixture 
on top of the toast and serve at once. 

Eggs a la Creole 

3 tomatoes }4 pt. water 

1 onion 1 tb. crisco 

1 pepper 1 tb. flour 

1 garlic 1 tb. salt 

Cook 3 large tomatoes, 1 onion, 1 large bell pepper and 
piece of garlic in }4 pint water until tender enough to run 
through sieve. Put juice in chafing dish and add 2 tablespoons 
crisco into which have been rubbed 2 tablespoons flour and 1 
teaspoon salt. When sauce is well blended and thick, drop in 
and poach 4 or more eggs, poaching 2 at a time. Serve on 
toast and pour sauce over egg. 

Omelet Havana 

Mince 6 chicken livers, 1 dozen mushrooms, fry the liver 
in butter, add the mushrooms, moisten with port wine and 
"A-l" sauce. Cut 4 peeled fresh tomatoes in quarters, fry 
them in crisco, also sweet Spanish peppers. Season with salt 
and a good dash of tabasco sauce. Fill the inside of the omelet 
with above preparation and surround same with tomato sauce. 

Spanish Omelet 

2 c. tomatoes J4 t. white pepper 
1 green sweet pepper }4 t. salt 

1 medium sized onion Dash paprika 

1 c. mushrooms (if desired) 8 eggs 

2 tb. crisco 1 tb. flour 

1 tb. crisco 

Put the crisco in frying pan with salt and pepper. When 
very hot add vegetables and cook them until tender, covering 

71 



Eggs 

the pan for a short time to allow the vegetables to cook with- 
out brov/ning. Separate eggs, add pinch of salt to whites and 
beat until stiff and dry; beat yolks until creamy. Add 2 
tablespoonfuls water, sift in 1 tablespoonful flour. Add 1 
tablespoonful melted crisco; fold in whites of eggs and pour 
in egg mixture in hot, well criscoed frying pan. When the 
under side of the omelet is brown, fold over with spatula, 
cover with Spanish sauce, garnish with parsley and serve hot. 

Nest Egg 

(Breakfast or Tea Dish) 

Toast 1 slice of bread and butter it. Take 1 fresh egg, 
separate the white from yolk, then beat up the whites until 
stiff, adding 1 pinch of salt, spread beaten whites on toast in 
form of a nest, then drop yolk in. Place in moderate oven 
5 minutes or until slightly browned. 

Savory Egg 

Boil eggs hard and put into cold water until needed. Peel, 
cut in halves lengthwise, take out yolks and mix with parsley 
chopped fine, a little pepper and salt, and a little anchovy 
paste. Fry some croutons of bread in crisco until a nice 
golden color. Place on each a half shell and fill with your 
mixture made hot. Then place in oven a few minutes and 
cook. 

Egg in Tomato Sauce 

Put enough tomato sauce in a shallow dish to cover bottom 
of dish, then drop in egg, sprinkle with pepper and salt; add 
enough of the sauce to just cover, then stand in a dish of hot 
water; put in a moderate oven and cook for 5 minutes. The 
eggs should be set before taking from oven. 

Poached Eggs 

Have a shallow pan nearly full of boiling water, salted, 
remove scum and reduce temperature until water is motion- 
less; break an egg into a saucer and slip into the water; when 
a film has formed over the yolk and the white is firm, take up 
with a skimmer and place on toast which has been trimmed. 

Shirred Eggs 

Brush egg shirrers or ramekins with butter. Break 1 egg 
in each, sprinkle with salt and pepper, and bake until the 
whites are firm. 

72 



Eggs 



Deviled Eggs 



Boil hard 6 eggs. Remove shells while warm. Cut each 
egg in half lengthwise and take out yolks. Mash yolks well 
and add 2 tablespoonfuls butter and 1 teaspoonful French 
mustard. Rub into smooth paste. Add 2 tablespoonfuls grated 
ham, ]/2 teaspoonful salt and dash pepper, white. Mix well. 

Fill whites of eggs with mixture and serve on beds of 
water-cress. 

Bacon and Eggs 

Fry quickly thinly sliced lean bacon and when crisp take 
out of the frying pan and keep hot; add to the grease remain- 
ing in the frying pan a double sprinkle of chili powder and heat 
to a boiling point. If there is not sufficient grease a table- 
spoonful of crisco may be added. Break the eggs into the pan 
one at a time, sprinkle with pepper and a very little salt, 
removing eggs from frying pan as soon as done. 

The bacon will be improved if placed directly on ice for 
20 or 30 minutes before frying. 

Beauregard Eggs 

Boil 4 eggs hard and separate whites and yolks. Put each 
separately through a vegetable press, or chop whites and press 
yolks through a sieve. Rub together 2 tablespoonfuls each 
of flour and butter; add a cupful of cold milk; stir until 
boiling; add the whites of the eggs, ^ teaspoonful of salt, and 
a dash of black pepper. Reheat, pour over 4 slices of toast, 
put the yolks over the top, stand at the oven door a minute, 
and serve. 

Creamed Eggs 

Cut up into quarters j^ dozen hard-boiled eggs. Thinly 
slice 2 large white onions, place them in a saucepan with 1^ 
tablespoonfuls butter; cover and cook slowly without brown- 
ing for 10 minutes; then add ^ teaspoonful salt, }4 teaspoon- 
ful white pepper and 1 tablespoonful flour. Stir gently until 
the flour is absorbed; then add gradually 1 cup of hot milk, 
stirring until thick and smooth. Add the prepared eggs, 
cover and simmer for 10 minutes longer, adding just before 
taking from the fire. 



73 



CHAPTER X 

SALADS— SALAD DRESSINGS 

A crisp, green vegetable salad is served with the roast of 
meat or poultry. Cucumbers are served with fish; a crisp, 
green vegetable, as celery, endive, lettuce, etc., is served 
with game; sometimes pieces of fruit, as orange, are added 
to the green vegetable served with game. French dress- 
ing is the only dressing appropriate for service at dinner. 

Frozen Tomato Salad 

Peel and chop fine 8 ripe, firm tomatoes. Season with a 
little salt, pepper and sugar, and three drops of onion juice; 
turn into a freezer and freeze. Fill a melon mold with this 
frozen mixture, pack in ice and salt, and let it stand for sev- 
eral hours to ripen. Serve on a bed of white celery leaves, 
garnished with olives, with mounds of thick dressing over it. 

Alligator Pear Salad 

Cut alligator pears in half lengthwise, remove seed and 
cut each half into 2, or if desired, 3 slices. Serve with French 
dressing. If desired the tender part of pear may be carefully 
removed from outside skin, cut in cubes, and served on let- 
tuce leaves. 

Apple Salad 

Use equal parts of apples, nuts, celery, split celery stalks 
and cut in thin slices. Chop nuts. Do not prepare app.les 
until ready to put mixture together. Cut in eighths, pare. 

Cabbage Salad 

Remove outside leaves from small, solid white cabbage 
and cut off stalk close to leaves. Remove center in such 
fashion as to form a bowl and cut rim in points. Garnish 
with red apples and whole cloves. With a sharp knife thinly 
shred removed portion, put in ice water and let stand 1 
hour. Drain and wring in double thickness of cheesecloth 
as dry as possible. Mix with an equal measure of crisp, 
finely cut celery, moisten with dressing, fill prepared bowl 
with mixture, and pile dressing on top. If apples are at 
hand, use yi apple, cut in small pieces, in place of all celery. 

74 



Salads — Salad Dressings 

Salad of Brussels Sprouts 

Cut In halves cold boiled Brussels sprouts. Mix with 
sliced olives, gherkins and capers. Serve on lettuce leaves 
with mayonnaise dressing. 

Frozen Cheese Salad 

Put through the potato ricer 1 pound of fresh cottage 
cheese. To this add ^^ teaspoon paprika and salt to taste. 
Cut moderately fine J4 pound shelled pecans and 1 small- 
sized bottle of stuffed olives, reserving 3 or 4 to slice for gar- 
nishing the mold. Add the cut olives and cheese with 1 
teaspoon finely chopped parsley. Whip solid cream and add 
to the cheese. Oil a mold and decorate the sides and bottom 
with thinly sliced olives. Put in the cheese mixture, fill the 
mold full to the top. Place an oiled paper over the top and 
bottom, tie firmly together and pack for 1^ to 2 hours in 
finely crushed ice and rock salt, using equal parts. When 
firm through, but not frozen too hard, slice and serve on let- 
tuce with sliced tomato. Garnish with mayonnaise. 

Asparagus Salad 

Cut rings from a bright red pepper J^ inch in width. 
Slip 3 or 4 stalks of cold boiled asparagus through each ring 
and arrange on crisp lettuce leaves. Serve with a French 
dressing, to which has been added ^ tablespoonful of tomato 
catsup. 

Sweetbread and Asparagus Salad 

Combine equal quantities of sweetbread cubes, celery and 
chicken aspic. Decorate the mold with asparagus tips and 
serve with stiff mayonnaise on lettuce leaves. 

Pimento Salad 

Put through meat chopper 10-cent can pimentos and 1 
pound American cheese. Chopping them together, add to 
this 1 pint boiled dressing; however, if dressing is made for 
this purpose use very little sugar in it. Use for sandwiches, 
or fill green peppers. 

Cheese Salad 

Use ^2 pint cottage cheese and to this amount take 2 pimen- 
tos and cut in strips. Lay cheese in mounds on lettuce hearts, 

75 



Salads — Salad Dressings 

or chicory if obtainable, and lay strips of pimentos on 
mounds. Use mayonnaise or French dressing. Very nice 
for sandwiches, using graham bread. 

Nasturtium Salad 

Wash thoroughly in ice water a sufficient quantity of 
leaves and blossoms, and with a silver fork stir into a dressing 
made of 4 tablespoons olive oil, 2 tablespoons of vinegar, 
}4 tablespoon of Worcestershire sauce, a level teaspoon of 
sugar, a teaspoonful of salt, and a pinch of celery salt. 
Arrange at once on freshly washed nasturtium leaves and serve 
with stiff mayonnaise dressing. 

Potato Salad 

Mix 1 tablespoon of flour with 1 tablespoonful of melted 
butter or bacon grease; add ^2 teaspoonful of salt; 1 heaping 
teaspoonful of chili powder and 1 cupful of vinegar; boil and 
stir until smooth. Cut potatoes into small dice and add 
finely chopped onions to taste; then mix with the above 
dressing. 

Shrimp Salad 

To 1 can of shrimps add 1 teacup of chopped celery, 3 
hard-boiled eggs, a few English walnut meats and pour may- 
onnaise dressing over all just before serving. Rinse shrimps 
in ice water before using and be sure to keep all thoroughly 
chilled; serve on lettuce leaf. 

Nut Salad 

Take equal portions of English walnut, hickory nut and 
pecan meats, add twice as much chopped celery as nuts, 
pour over all a good salad dressing and serve at once on 
lettuce leaves. 

Neufchatel Salad 

Season Neufchatel cheese with pepper and salt, mix with 
a little cream to make soft. Have ready whole blanched 
almonds. Cover these with cheese and form in egg shapes. 
Roll in finely ground almonds. Pile in nests of lettuce 
leaves. Serve with boiled dressing. 

76 



Salads — Salad Dressings 
Adirondack Salad 

1 can peas 4 tb. cream cheese 

3 tb. onion 4 tb. sweet pickles 

Boiled or mayonnaise salad dressing 

Cut onions very fine and cut cheese and pickles in small 
pieces. Serve in cucumber shells. 

Tomato Salad 

A delicious salad may be made in Spring or early Summer 
from sliced tomatoes, laid on lettuce leaf, and sprinkled 
generously with minced baby onions and nuts. Serve with 
boiled dressing, mayonnaise or French dressing. 

Combination Salad 

Potatoes, onions, cucumbers and beets are very good 
combined for a potato salad. Also sliced hard-boiled eggs 
and beets make another nutritious and pleasant combination 
for a salad. Hollowed out beets or apples with scalloped 
edges make pretty individual cases. Shrimp or sardines 
may be added to any combination. 

Frozen Salad 

6 medium-sized tomatoes 1 tb. grated onion 

1 large cucumber 1 tb. kitchen bouquet 

1 c. celery 1 t. fresh grated horse-radish 

1 green sweet pepper 1 t. salt 

Put together with boiled dressing in oiled molds. Pack 

in salt and ice — 1 part salt to 2 parts ice, for 4 hours. Dip 

mold in hot water for a second before unmolding on salad 
dish. Garnish with lettuce and celery curls. 

Grapefruit Salad 

Take out pulp of grapefruit and refill with: 

1 c. of cubes of grapefruit 1 c. marshmallows, quartered 

freed from skin J^ c. broken pecan meats 

1 c. Malaga grapes, seeded }4 c. raisins 

1 c. pineapple chunks 

Mix with boiled dressing 20 minutes before serving. 
Garnish with boiled dressing or mayonnaise. 

77 



Salads — Salad Dressings 

Apple Salad 

Peel 6 sound apples and take out large core, rub over 
with lemon juice. Have a syrup of 1 cupful sugar, 1 cupful 
water, juice of 1 lemon, boiling before putting apples in to 
cook. Turn apples from time to time until tender; remove 
and set aside to cool. Stick salted almonds in the sides of 
apples; fill core with pineapple, crystallized cherries and 
marshmallows. Serve as salad with boiled dressing or as 
dessert with foamy sauce. 

Macaroni Salad 

J^ package macaroni, cooked 1 c. celery 

and blanched 2 sweet green peppers 

1 c. cabbage, shredded 2 pimentos 

Marinate macaroni with boiled dressing. Just before 
serving, combine the vegetables and garnish with boiled 
dressing. 

Fruit Salad 

One can California white cherries, 1 can pineapple, 2 
oranges, 1 large bell pepper. Seed the cherries and put a 
blanched almond into each. Cut the pineapple and oranges 
into small blocks. Mix all together with a pint of boiled 
dressing. Put in a freezer and pack with ice. When ready 
to serve, place on nest of headed lettuce on large platter and 
garnish with green pepper cut into very thin rings. 

Stuffed Tomatoes 

Take large, well ripened, firm tomatoes, scoop all the 
inside fruit out smoothly, then stuff with the following: 
one cup boiled ham, chopped fine, 1 hard-boiled egg mashed, 
j/s teaspoonful prepared mustard, 1 teaspoonful of salt, a 
dash of cayenne pepper, 2 tablespoonfuls melted butter or 
olive oil, 2 green peppers, chopped fine, about 3 tablespoonfuls 
cracker dust. Mix well together, fill the tomatoes and place 
in ice cream freezer, pack in ice and let remain till frozen. 
Serve on lettuce leaves, with a dash of mayonnaise dressing. 

Pomegranate Salad 

Allow about 2 tablespoonfuls of the separated pome- 
granate meat (selecting dark red fruit) for each person. 
Mix with a little lemon juice, and heap in the center of pre- 

78 



Salads — Salad Dressings 

pared lettuce leaves. Put a spoonful of highly seasoned 
mayonnaise on top, through which have previously been mixed 
2 or 3 drops of scraped-out onion juice. 

Orange Salad 

Prepare everything ahead of time, but do not mix until 
ready to send to the table. Select lettuce leaves thoroughly 
drained. Seedless oranges, peeled, cut in thick slices, and 
then cut again into cubes — nearly ^ inch square. 

Make a very highly seasoned French dressing, richer than 
usual in oil, and rather sweet. Scrape in nearly a teaspoonful 
of onion. Have a generous allowance of dressing. Pour 
over, and mix with orange cubes. Place on the lettuce leaves, 
and serve at once. If the lettuce is the hard or white kind, 
it is nice to shred just a little of it very fine, and mix with 
the oranges when the dressing is added — but only a very little. 

Grapefruit Salad 

(Delicious for formal dinners) 

Remove sections of grapefruit, leaving the walls intact. 
Fill these with grapefruit, nut meats, orange, apple and figs, 
cut in small cubes. Pour over the sections dressing made 
of ^2 cup olive oil, 1 teaspoon lemon juice, 2 tablespoons 
grapefruit juice, 1 tablespoon sugar. Dash paprika. 

Vegetable Salad 

2 c. cabbage 1 small onion 

1 c. boiled potatoes 1 sweet red pepper 

1 c. celery 2 hard-boiled eggs 

Cut all ingredients fine, and mix well with boiled dressing. 

Green Salad 

1 canful peas 1 large onion 

2 green peppers 1 tb. celery seed 

Drain the water from the peas; add the onions sliced fine, 
celery seed and salt and pepper to taste. Let stand about 
1 hour. Remove seeds from peppers, cut the peppers into 
rings and just before serving the salad, decorate with the 
pepper rings and boiled salad dressing. 

79 



Salads — Salad Dressings 

Peach Salad 

Peel large peaches and cut into halves; remove the stones 
and put on ice till very firm and cold; put them on lettuce 
and put on spoon of mayonnaise, mixed with a little whipped 
cream. In the center of each half place a ball made of cheese. 

Pineapple Salad 

Cut into strips 3 slices of Hawaiian pineapple and 1 
canned red pepper. Place on ice until time of serving, then 
place on heart leaves of lettuce, and partially cover with 
cream mayonnaise, made as follows: beat until stiff ^2 cup 
heavy cream, and add 3 tablespoonsful mayonnaise dressing, 
and season with salt and paprika. 

Russian Salad 

One cupful of cold potato cubes, cut in from ^ to ^-inch 
blocks; 1 cupful of crisp celery cut across the grain in }^- 
inch sections; 1 cupful of pecan meats; the whites of 4 hard- 
boiled eggs cut in small strips. Toss lightly together, sprink- 
ling with }4 teaspoonful of salt, and a dash of paprika. Mix 
with cream salad dressing. Mound on a round platter; gar- 
nish with a wreath of small, crisp head lettuce leaves and sift 
the 4 hard-boiled egg yolks on top of the mound. 

Prune Salad 

Chill stewed prunes and remove the stones. Fill cavities 
with peanuts. Arrange prunes in groups of three in nests 
of lettuce leaves and sprinkle with finely chopped peanuts. 
Serve French dressing. 

Roquefort Cheese Salad 

Dispose a head of lettuce in a salad bowl and sprinkle over 
about }^ cup of Roquefort cheese, cut into tiny cubes. Rub 
a bowl with the cut side of a clove of garlic; put in ^ tea- 
spoonful each of salt and paprika, then 4 tablespoonfuls 
chili sauce; mix thoroughly; gradually beat in 7 or 8 table- 
spoonfuls of olive oil and pour over the lettuce and cheese. 

Cheese and Vegetable Salad 

Slice thin some peeled tomatoes and cucumbers. Make 
a quantity of cream-cheese balls, and heap these on lettuce 

80 



Salads — Salad Dressings 

hearts in the middle of a flat dish, and put Httle piles of 
alternate cucumbers and tomatoes around; cover them with 
French dressing. The cheese balls may be plain or mixed 
with chopped nuts. 

Cauliflower Salad 

Take any cold cauliflower and break into good-sized 
bits and lay on a dish; in the middle put a cup of cold cooked 
peas; sprinkle with salt and a little pepper and chill well; 
in serving cover with French dressing, or mayonnaise, or dot 
the peas with the mayonnaise. 

Mexican Salad 

Cut 3 green sweet peppers and 1 small onion in a chopping 
bowl; then add 4 ripe tomatoes, chop fine and season with 
salt, add and mix thoroughly one teaspoonful of chili powder 
and pour in }4 cupful of vinegar and the grease from 4 or 
5 slices of fried bacon. Serve in small salad dishes. This 
makes a splendid relish for meats and vegetables. 

Cherry Salad 

Strip a piece of skin from the side of a large banana and 
take out fruit without breaking the remaining skin. Wash, 
stone, and skin 1 pint of large, sour cherries; dust very lightly 
with salt and pepper, and pour over 3 tablespoonsfuls of olive 
oil and 1 of lemon juice. Mix and put them into the 
banana skins. Arrange on a dish of shredded lettuce, and 
serve. Use the bananas for baking, or serve them raw with 
cream. 

Salmagundi 

Dress this salad on a standing salad dish or fruit dish. 
Use chopped veal or chicken, hard-boiled eggs, whites and 
yolks chopped separately, sardines or anchovies; tongue, 
pickled beets or red cabbage; chopped pickles or capers, and 
parsley or water-cresses. Prepare all of these separately 
and arrange in little rows, placing colors so they will har- 
monize. Dress with plain French salad dressing, using three 
times as much oil as vinegar or lemon juice. If sardines are 
used, get the boneless sardines. Grated orange or lemon 
rinds are nice additions. Salmagundi is practically adapted 
for night suppers. 

81 



Salads — Salad Dressings 

Pepper as Salad 

In the last few years peppers are growing in favor both 
as a vegetable and for salads. For the latter it is excellent 
chopped up to give a flavoring to tomatoes, and mixed in 
with fresh cabbage, served with French dressing. 

For more elaborate effects use the green peppers whole, 
stuffed with chopped sweetbreads, and serve on hearts of 
lettuce. Wash and cut off the tops of the peppers, carefully 
remove the seeds and set on the ice to chill. 

Boil the sweetbreads and season them when still hot with 
salt, pepper, and plenty of butter. If a small piece of onion 
is put in the water in which they are boiled, the flat taste 
to which many persons object in using sweetbreads as salads, 
is removed. 

When cold cut in dice about }4 inch square, and mix 
thoroughly with a highly seasoned mayonnaise. Fill the 
peppers with the sweetbreads and put a teaspoon of may- 
onnaise on top of each one. 

Texas Onion Salad 

On a bed of lettuce arrange a layer of sliced oranges, 
then a layer of Texas onions sliced as thin as paper. They 
should be soaked in ice water in which 1 tablespoon of salt 
and 1 tablespoon of sugar have been dissolved. On top of 
this arrange cubes of grapefruit and garnish with sweet red 
pepper and spoonful of boiled dressing. 

Cucumber Salad 

Cut medium-sized cucumbers lengthways; scoop out the 
inside; mix with French dressing, bits of tomato and a couple 
of small onions sliced. Return to shells; serve on lettuce 
leaves. 

Chicken Salad No. 1 

Boil a large, fat chicken until very tender, remove all 
bones and skin, take 4 stalks of celery which have stood sev- 
eral hours in cold water, 2 sweet cucumber pickles, whites 
of 2 hard-boiled eggs, tablespoonful celery seed. Chop 
and mix with chicken. For dressing take the hard- 
boiled yolks, teaspoonful of mustard, ^ teaspoonful sugar, 
^2 cup vinegar, 1 cup of olive oil, mix together and put on 
stove. Stir constantly. When hot pour over chicken and 
set in a cool place, 

82 



Salads — Salad Dressings 

Chicken Salad with Almonds — No. 2 

One good hen, ^ pound of almonds blanched, 3 stalks of 
celery. Steam or cook chicken until tender, having when 
ready to take from fire 1 quart or more stock. Cut chicken 
and celery same size. Cut almonds lengthwise, each into 
two or three pieces. Mix all lightly together, and add enough 
cooked dressing to season well. Serve on lettuce with may- 
onnaise or some kind of dressing with whipped cream. Stuffed 
olives may be added. 

Chicken Salad No. 3 

1 qt. chicken stock }4 pt. cold water 

1 small onion Yolks of 6 hard-boiled eggs 

1 box Knox gelatin 

Soak gelatin in cold water for 15 minutes. Put stock 
and onions on fire, season to taste with salt and pepper, bring 
to a boil. Strain into dissolved gelatin. Pour in ring mold 
and just before it sets add yolks, run through potato ricer. 
Fill center of ring with Chicken Salad No. 2, garnish with 
cheese. Or make chicken salad equal parts celery and 
chicken diced, and boiled dressing. 

Gelatin of Sweetbread Salad 

Cut into small dice sufficient cooked sweetbreads to make 
1^ cups. Soak 1 level tablespoon of Knox gelatin in ^ cup 
of cold chicken broth for 15 minutes. Then dissolve it in 
}^ cup of hot broth. When dissolved and beginning to cool, 
then add 1 teaspoon of salt, cayenne or paprika to taste, and 
the sweetbreads. Solid 1 cup of cream. When the gelatin 
and sweetbreads are thick, very gently fold in the whipped 
cream. Turn into dish and place on ice to become firm. When 
ready for serving lay on slice of tomato on a lettuce leaf, and 
serve with mayonnaise. Garnish with a stuffed olive. 

Tomato Jelly Salad 

To 1 can tomatoes add 6 cloves, 2 bay leaves, 2 slices of 
onions, 2 teaspoons salt, 2 teaspoons sugar, }4 teaspoon 
pepper; stew until soft, and strain; add ^ box gelatin soaked 
in cold water 1 hour; when thickened, but not set, put into 
wet, cold molds. 

83 



Salads — Salad Dressings 

Fruit Salad 

Make 1 pint gelatin and place in shallow pan to congeal. 
Cut up 1 grapefruit and 2 oranges, 1 can cherries and ^ pound 
marshmallows; cut gelatin in cubes and add to fruit. Ar- 
range on a lettuce nest and serve with boiled dressing. 

Cucumber Jelly with Tomato Mayonnaise 

Peel 3 large cucumbers and cut in thin slices. Put in 
a saucepan; add 1 cup cold water and boil until cucumbers 
are soft; then force through a puree strainer. Add 3 table- 
spoonfuls Knox granulated gelatin dissolved in 1 cup water, 
5 drops onion juice, a few grains each pepper and cayenne, 2 
tablespoons vinegar and salt to taste. Color green; strain 
through cheesecloth and turn into a border mold. Chill 
thoroughly. Serve on lettuce and fill center with tomato 
mayonnaise made by adding tomato puree to mayonnaise 
dressing. 

Tomato and Cream Cheese Salad 

Choose medium sized tomatoes and slice very thick after 
peeling them. Drain well and wipe off each slice; on top of 
each put a thick layer of cream cheese mixed with chopped 
green peppers, and in the middle of each put a round of the 
pepper. Or, mix chopped red pimentos with the cheese and 
use either green or red pepper on top. Cover all with French 
dressing before serving and lay on lettuce. 

Mexican Tomato Salad 

Rub a salad bowl with clove of garlic in halves. Line 
the bowl with lettuce. Peel and slice 4 ripe tomatoes and 
dispose these above the lettuce. Add 1 chopped green pep- 
per; a dozen olives cut in thin slices; sprinkle over tomatoes. 
Mix ^2 teaspoonful of salt with 2 tablespoonfuls of lemon 
juice, then gradually beat in 5 tablespoonfuls of olive oil 
and turn over the salad. 

Stuffed Tomato Salad 

Peel medium-sized tomatoes, remove slice from top of 
each and take out seeds and some of pulp. Sprinkle inside 
with salt, invert and let stand in a cold place one hour. Fill 
tomatoes with chilled cucumber cubes, moistened with may- 
onnaise dressing. Arrange on lettuce leaves and garnish 
top of each with mayonnaise dressing, forced through a 

pastry bag and tube, 

84 



Salads — Salad Dressings 

ChifEonade Dressing 

In a jar, 1 hard-boiled egg, 1 teaspoonful chives, 1 table- 
spoonful, each, of green and red peppers, all chopped sepa- 
rately and fine. Add 1 teaspoonful salt, >^ teaspoonful 
paprika, }i teaspoonful pepper, J/2 cup of oil, 3 tablespoonfuls 
vinegar and 1 teaspoonful tarragon vinegar. Chill and just 
before serving shake thoroughly. 

Grapefruit Salad 

1 large grapefruit 1 sweet red pepper cut fine 

1 small head lettuce 1 fresh tomato cut fine in small 

pieces 

Serve with French dressing in halves of grapefruit. 

Simple Salads 

One-half peach filled with cheese or cherries on lettuce. 
One-half pear filled with Neufchatel cheese and nuts. 

Club Salad 

This is a novel and appetizing dish which Is easily pre- 
pared. For each individual salad required, saute 3, rounds 
of bread in hot butter until crisp and brown. Put 2 of these 
together with a filling of minced chicken; spread the top with 
finely chopped celery and walnut meats, and lay on the third 
round of bread. Garnish this with slices of radish, place the 
whole on a bed of lettuce leaves, and serve with mayonnaise. 

Fruit Salad 

4 seedless oranges 1 grapefruit 

J/2 lb. Malaga grapes 2 pears, canned, in halves 

^ can pineapple, sliced ^ c. maraschino cherries 

Peel, remove all white skin from oranges, and cut In 
quite large pieces, peel and split grapes and remove seeds, 
cut pineapple in small dice, peel and pull apart grapefruit 
in quite large pieces, cut pears in large dice, cut cherries in 
4 pieces. Put all fruit in colander to drain, and afterwards 
mix with dressing. 

Egg Salad 

Boil 7 eggs till hard cooked, and when cold shell them, 
cut each through the center and remove the yolks. Next 

85 



Salads — Salad Dressings 

make a mixture as follows: One tablespoonful of chopped 
ham, 6 chopped olives, 10 cooked mushrooms chopped fine, 
the yolks of the eggs and a high seasoning of salt, pepper and 
a dash of curry powder. Fill cavities of the egg with this, 
and replace together. Stick the eggs full of cloves, place on 
rings of green pepper and serve garnished with mayonnaise. 

Normandy Salad 

Mash 2 cooked egg yolks smooth and blend with 2 table- 
spoons c'of olive oil, then add 2 tablespoons of cream, 1 of 
tarragon vinegar and seasoning of salt, paprika and onion 
juice. Beat vigorously and pour over salad materials. 

Cucumber Aspic 

1 tb. Knox granulated gelatin . Equal quantities cut in small 

1 c. cold water cubes: 

1 c. vinegar Tomatoes 

1 t. salt Cucumbers 

1 t. sugar Celery > 2 cups 

J4 t. white pepper Apples 

Dash cayenne Green peppers 
A small bit of onion 

Soften the gelatin in the cupful of water, and dissolve 
in the boiling vinegar, to which have been added the sugar, 
salt, white pepper and cayenne. Grate enough cucumbers 
to make a tablespoon of juice, and add to gelatin mixture 
when cooled but not set. Add desired vegetables to the 
gelatin just before it sets. Dip mold in cold water before 
filling with the aspic and dip the mold in warm water for a 
second before removing the molded gelatin. Garnish with 
celery and lettuce hearts. 

Tomato Aspic Salad 

Dissolve 2 tablespoonfuls of Knox gelatin in J/2 cupful of cold 
water. Turn the contents of a can of tomatoes (or }4 dozen 
fresh tomatoes) into a porcelain lined sauce pan; add 1 tea- 
spoonful of cloves and allspice, 2 tablespoonfuls of sugar, 
J^ teaspoonful of black pepper, and salt to taste. Cook 
about 20 minutes, strain through a sieve, and put on the fire 
again to boil; then mix with the soaked gelatin and strain. 
Turn into molds and set on ice for 2 hours. 

86 



Salads — Salad Dressings 
Pimento Celery Salad 

1 tb. Knox gelatin 1 t. salt 

1 c. boiling water 1 tb. chopped almonds 

^ c. vinegar 2 tb. lemon juice 

Strain and cool, when beginning to stiffen add celery, 
apples, 1 tablespoon raisins, 1 can pimentos. Turn into 
mold and chill thoroughly. Serve sliced with dressing, or 
mold in individuals and serve on lettuce hearts. 

Mexican Salad 

1 can tomatoes, stewed and 1 t. cinnamon 

strained 1 t. sugar 

1 t. salt 1 t. allspice 

1 pkg. Knox gelatin 

Be sure to have 4 cupfuls of tomato juice. Add season- 
ing and then add the gelatin, which has been soaked for 15 
minutes in ^ cupful water. Pour into high, oblong molds 
and chill. When ready to serve, arrange on lettuce leaves. 
Slice three cucumbers with round notched cutter; take out 
the centers and put a stuffed olive in each. Decorate the 
salad with these and salad dressing. 

Bohemian Salad 

Mix chopped beets, boiled potatoes, and chopped cress. 
Garnish with sardines, and serve with French dressing. 
Pleasant combinations for summer salads are: celery seed 
with new cabbage, sorrel with veal, Chinese soy with rice 
and hard-boiled eggs, garlic with asparagus, mint with string 
beans, sour fruits with bananas, pineapple with cheese, cauli- 
flower with Spanish sweet peppers, potatoes with beets, 
cucumbers with tomatoes, peas with tomatoes, chopped 
cucumbers with tomatoes, asparagus tips, dusted with Par- 
mesan cheese, with tomatoes. 

Honolulu Salad 

Put a slice of raw or canned pineapple on a nest of lettuce 
leaves. Mash J/2 cupful of cottage or Neufchatel cheese with 
a Spanish pimento; add a dash each of salt and cayenne or 
tabasco. Form into balls the size of walnuts, and place one 
in the center of each slice of pineapple; garnish with roses 
of mayonnaise dressing. For 6 slices, make }4 cupful of 
mayonnaise, and work into it 4 tablespoonfuls of dissolved 
gelatin. The gelatin must be cold, but not stiff. 

87 



Salads — Salad Dressings 

Astoria Salad 

4 large figs 1 c. cream cheese, melted 

1 t. lemon juice 8 large dates 

^2 c. blanched almonds 

Add the lemon juice to the cream cheese, with a pinch of 
salt, and beat thoroughly. Remove the stones from the 
dates and add the figs and almonds, chopping all together 
and beating to a smooth paste; add the cheese mixture and 
mix well together, shape into dainty molds or balls and 
serve on lettuce leaves with Salad Dressing mixed with an 
equal amount of whipped cream. When figs are unobtain- 
able, use 1 cup maraschino cherries instead. 

English Waldorf Salad 

6 apples, chopped 1 c. celery, cut small 

1 c. broken meat 

Dressing — One egg, beaten, add 1 teaspoon mustard, 
2 tablespoonfuls of lemon juice. Sugar to taste. Cook in 
double boiler. When cool add 1 cup good whipped cream. 

Fruit Mayonnaise Aspic 

1 large grapefruit 1 can of sliced pineapple (cut) 

1 can large white cherries 5^ lb. almonds 

1 t. gelatin 

Mix the fruit with enough of the juices to cover and add 
mayonnaise, then gelatin, dissolve in a little of juice held 
over hot water, stir and put in mold to cool. 

Cheese Salad 

Season Neufchatel cheese with salt and pepper, add a 
little cream if cheese is too hard. Mix in chopped pecans, 
roll into small balls, then roll balls into finely cut nuts, and 
place in cavity of white California pears. Serve in lettuce 
leaves with mayonnaise. 

Combination Salad 

Peel and cut into bits 6 large tomatoes (no juice). Add 
J4 as much finely cut celery, 1 large cucumber, sliced, 1 green 
pepper cut fine, grated onion to taste, dash of paprika, 1 
teaspoon Worcestershire sauce, }i teaspoon grated horse- 
radish, salt to taste. 

Mix thoroughly with one cup boiled salad dressing, fold 
in lightly whipped cream. Pack in ice 2 hours. Serve in 
chilled tomato cups, on lettuce or serve sliced with dressing. 

88 



Salads — Salad Dressings 

White Salad Dressing 

}4 pt. milk 2 tb. vinegar 

1 t. cornstarch 3 egg whites, creamed 

1 t. crisco Salt and pepper to taste 

Cook milk and cornstarch. Take from fire and add salt, 
pepper, crisco and vinegar. Add the 3 egg whites beaten 
stiff and some cream. 

Thousand Island Salad Dressing 

1 c. mayonnaise dressing 2 pimentos, chopped fine 

1 tb. chili sauce 1 green pepper, chopped fine 

1 t. lemon juice 1 small cucumber, chopped fine 

1 t. horse-radish 

To the mayonnaise add the other ingredients and keep 
chilled; serve with any combination salad. 

Cucumber Cream Dressing 

One cup of the Boiled Dressing, ^ cup of whipped cream 
whipped lightly together, and just before serving add 1 cup 
of peeled chilled cucumber chopped very fine and lightly 
dried between soft cloth. This is delicious with aspics. 

Boiled Dressing 

2 egg yolks, beaten well 1 large tb. butter 

^ c. lemon juice 

Boil in double boiler until thick, cool, add a little salt 
and dash of cayenne pepper, cup of whipped cream. 

Dressing 

Rub together 1 tablespoon flour, 3 tablespoonfuls crisco, 
add ^ cup water and cook. Mix 3 tablespoonfuls sugar, 
2 teaspoonfuls salt, 1 teaspoon dry mustard and ]/2 cup 
vinegar and cook. Add to this the water mixture and 1 
beaten egg and cook until smooth. 

Celery Dressing 

Cook 2 slices, each, of onion and carrot, ^2 slice of lean 
bacon or ham, J/2 stalk of celery, a branch of parsley, all cut 
fine, with a bit of bay leaf, in 3 tablespoonfuls butter until 
slightly browned; add 2 tablespoonfuls flour and stir until 
frothy, then add a cup of thick tomato puree, and stir until 
boiling; let simmer until reduced to one-half, skimmering as 
needed. Strain and set aside to become cold. When ready 
to serve fold it into ^ cup of mayonnaise dressing. 
7 89 



Salads — Salad Dressings 

Cooked Salad Dressing 

^ t. mustard 1 egg yolk 

K t. salt ^ c. milk 

Few grains cayenne 1 t. melted crisco 

2 t. flour j4 c. hot vinegar 

1 t. sugar 

Mix dry ingredients in a saucepan. Stir into them the 
egg yolk, crisco and milk. Stir the mixture over hot water 
until it begins to thicken; then stir in vinegar, a few drops 
at a time. When as thick as thick cream, strain and cool. 

Russian Salad Dressing 

1 c. mayonnaise dressing 1 t. green peppers, chopped fine 

1 t. pimentos, chopped fine ^ t. paprika 

1 t. tarragon vinegar J4 t. salt 

^2 c. olive oil }4 c. chili sauce 

Prepare the mayonnaise in the usual way, then to a cup 
of dressing gradually beat in ^ cup of oil, then the chili 
sauce, seasonings, vinegar and fine chopped vegetables. 

Boiled Dressing 

Yolks of 10 eggs may be used, or yolks of 5, in which case 
add 1 tablespoon flour to dry ingredients. 

1 t. prepared mustard }4 t. white pepper 

1 t. salt ^ c. sugar 

1 t. celery seed ^ c. melted crisco 

Dash of cayenne 

Beat yolks very light. Add sugar and other dry ingredi- 
ents. Pour melted crisco in last, beat in well. Have boil- 
ing in double boiler 1 cup of milk-white vinegar. Pour egg 
mixture into boiling vinegar and stir until thick. This keeps 
indefinitely if sealed in a glass jar. When ready to use add 
1 cup whipped cream or }4 cup of sweet cream to 1 cup of 
dressing. 

Boiled Salad Dressing 

1 tb. sugar 1 c. milk 

1 tb. flour }4 c. vinegar 

1 tb. butter Pinch cayenne 

1 t. mustard 3 eggs (beaten lightly) 

Add dry ingredients to eggs. Add butter to milk, pour 
mixture into boiling vinegar and beat until thick. Remove 
and continue to beat until cool. Add ^ cup whipped cream 
before serving if desired. 

90 



Salads — Salad Dressings 
Sour Cream Dressing 

1 c. sour cream 1 t. salt 

1 t. sugar 3 tb. vinegar 

1 tb. lemon juice Pinch cayenne pepper 

Place salt, pepper, and vinegar together in bowl. Mix 
well; add lemon juice, then vinegar. When perfectly smooth, 
add cream. Stir well and when ready to serve, set on ice. 

Tomato Mayonnaise 

Tomato mayonnaise is equally tasty with an egg salad. 
Bring }4 can tomatoes to the boiling point and let simmer 
until very thick, then rub through a sieve: there should be 
2 tablespoonfuls of the tomato puree. Add to a mayonnaise 
dressing with >^ tablespoon each of capers, parsley, pickles, 
and olive, finely chopped. 

French Dressing 

Teaspoonful of salt, ys teaspoon pepper, 5 tablespoonfuls 
of olive oil, 2 tablespoonfuls vinegar, and a few drops of 
onion or lemon juice if liked. Shake thoroughly before 
using. 

French Mustard Dressing 

Take 3 tablespoonfuls of mustard, 1 tablespoon sugar, 
and 1 egg. Mix to a smooth paste and gradually pour in 
a cup of vinegar. Let it come to a boil, stirring meanwhile. 

The Making of Mayonnaise 

Often troubles the inexperienced, while in reality, if the 
egg is fresh and cold, the oil thoroughly chilled, and the work 
done quickly and deftly, the process is a simple one. Either 
a silver fork, wire whisk, small wooden spoon, or Dover egg- 
beater may be used in its preparation. Oil for the making 
of mayonnaise should be thoroughly chilled, and the eggs 
should be fresh and cold. 

It is desirable, although not necessary, for bowl to be 
placed in a larger bowl of cracked ice or ice-water. 

Mix ^ teaspoon of mustard, ^ teaspoon of salt, J4 
teaspoon powdered sugar, and a few grains of cayenne, add 
yolk of ^ egg and stir until well blended, then add a few 
drops of vinegar; then add oil gradually at first, drop by drop, 

91 



Salads — Salad Dressings 

and stir constantly. As mixture thickens, thin with vinegar 
until that is used, then use lemon juice. Add oil alternately 
with vinegar or lemon juice until 3^ teaspoon lemon juice, 
}^ teaspoon vinegar and }^ cup of oil have been used, stirring 
or beating constantly. After the mixture is well thickened 
the oil may be added in a slow, steady stream, while the 
beating is continued vigorously. 

During the Making of Mayonnaise 

If the conditions are not right, the mixture becomes 
curdled. The same thing may take place if too long a time 
is taken in its preparation. Should it become curdled, a 
smooth consistency may be restored by taking remaining 
half of egg yolk and adding mixture slowly to it, beating con- 
stantly. A mayonnaise, when done, should be stiff enough 
to hold in shape. 



92 



CHAPTER XI 



CiH.£CSG 
Cheese Fondue 

1 c. scalded milk 1 tb. butter 

1 c. soft, stale bread crumbs ^ t. salt 

^ lb. mild cheese, cut in pieces 3 egg yolks 

3 egg whites 

Mix first five ingredients. Add yolks of eggs beaten until 
light. Cut and fold in whites. Pour into baking dish greased 
with crisco and bake about 20 minutes in a moderate oven. 
Serve at once. 

Cheese can be prevented from molding by wringing a cloth 
out of vinegar and wrapping it around the cheese, and putting 
the whole in a large paper bag. Then put in a cool place, 
and the cheese will keep in fine condition. 

Cheese Straws 

1 c. grated cheese Yolk of 1 egg 

1 c. flour Salt and cayenne to taste 

1 tb. butter Dash of paprika 

Mix flour, cheese and salt together. Moisten with beaten 
yolks and melted butter. Work into paste, chill on ice; roll 
out in a thin sheet; cut in strips 5 inches long, ys inch wide. 
Bake a light brown in a hot oven. Little rings can be made 
of the strips. 

Cheese Straws 

l4 lb. cheese 2 egg yolks 

Season with salt and cayenne 

Rub to paste with back of spoon, add enough flour to make 
lignt dough, place on ice several hours, roll out thin and cut 
in strips. The new noodle cutter is fine for this, as it cuts 
uniform strips. Bake in moderate oven. 

Cheese Straws 

Sift 1 cup flour and mix 4 tablespoons of crisco and stir 
with a fork. Add 1 cup grated cheese and a teaspoonful of 
salt and 1 teaspoonful chili powder. Lastly add 3 tablespoon- 
fuls ice water, roll on a board, about )4 ii^ch thick, cut in narrow 
strips and bake in a quick oven. 

93 



Cheese 



Cheese Pudding 



1 c. milk 1 t. melted butter 

1 c. bread crumbs ^ t. salt 

)4 lb. grated cheese 3 eggs 

Mix bread crumbs, cheese, butter, salt and milk, add eggs 
beaten until light. Pour in baking dish that has been greased 
and bake 20 minutes in a moderate oven. 



Cheese Souffle 

}4 c. fresh bread crumbs 1>^ t. crisco 

3^ c. milk ^2 t. salt 

2 tb. grated cheese 1 egg 

Few grains pepper 

Cook the bread crumbs in the milk (in double boiler) until 
soft. Add the cheese, crisco, salt and pepper, and cook 1 
minute. Separate the yolk from the white. Beat the yolk 
and add to the mixture. Fold in the stiffly beaten white last, 
pour into oiled ramekin and bake in a hot oven for 20 minutes. 
Serve immediately. 



Macaroni with Cheese 

Break yi pound macaroni into inch pieces and put into 
saucepan of boiling water; boil 20 minutes, add a little salt 
while boiling, drain, put into a well buttered dish in layers, 
with pepper to taste, and bits of cheese sprinkled over each 
layer, and bits of butter. When the dish is full, pour over 
^ cup of milk or cream. Bake 15 minutes. 



Cheese Souffle 

3 eggs 5 tb. honey 

^ t. salt yi c. sour cream 

Use either Neufchatel or cream, 10-ct. size. 

Beat cream and cheese until smooth, add honey so that it 
is quite blended, add yolks, then beaten whites. Fill pastry 
cases and bake 25 minutes. They will puff over cases. If 
preferred can bake in dish without cases. Serve with cheese 
sauce made by beating thick sweet cream and cheese, first 
blending together with spoon, then with beater, 

94 



Cheese 

Cheese Dreams 

2 t. baking powder 1 tb. crisco 

}4 t, salt K c- milk 

1 c. flour ^ c. cheese 

Mix and sift in the dry ingredients. Work in the crisco 
lightly with the tips of the fingers. Add liquid gradually 
and then sprinkle in the cheese, which has been grated. Toss 
on floured board, and roll out }i inch in thickness and cut with 
small cutter. Bake in hot oven 10 minutes and serve hot 
with salad course. 

Cheese Fritters 

Mix 5 tablespoonfuls flour, the yolk of 1 egg and enough 
sweet milk to make a batter. Then add a pinch of salt and 
pepper, 2 tablespoonfuls grated cheese and the white of the 
egg beaten. Beat this mixture well, then drop in small spoon- 
fuls in hot crisco in a kettle and fry golden brown and serve 
very hot. 

Cheese Gingerbread No. 1 

1 c. molasses 2 c. flour 

4 oz. cheese 2 t. ginger 

1 t. soda >2 t. salt 

J^ c. water 

Heat the molasses and cheese in a double boiler until the 
cheese is melted. Add the soda and stir vigorously. Mix and 
sift dry ingredients and add them to the molasses and cheese 
alternately with water. Bake 15 minutes in small buttered 
tins. 

Cheese Gingerbread No. 2 

J4 c. molasses 1 t. soda 

}4 c. sugar 2 t. ginger 

4 oz. cheese J^ t. salt 

2 c. flour ^ c. water 

Rub the cheese and sugar together. Add the molasses. 
Mix and sift the dry ingredients and add them to the cheese 
mixture alternately with the water. 

Cheese Custard 

1 c. grated cheese Yolks of 2 eggs 

^ c. cream or rich milk A speck of salt and paprika 

Mix the cream and cheese and heat until the cheese is 
melted. Remove from the fire and add the yolks of the eggs. 
Bake in paper cases or buttered ramekins. Serve with jelly 
or preserves. 

95 



Cheese 



Baked Rice and Cheese 



1 c. uncooked rice and 2 tb. flour 

4 c. milk, or }4 lb. cheese 

3 c. of cooked rice and J/2 t. salt 

1 c. milk 

If uncooked rice is used it should be cooked in 3 cups milk. 
Make a sauce of 1 cup milk, add the flour, cheese, and salt. 
Into a buttered baking dish put alternately layers of the 
cooked rice and the sauce. Cover with buttered crumbs and 
bake until the crumbs are brown. 

Nut and Cheese Roast 

1 c. grated cheese 1 tb. butter 

1 c. chopped English walnuts Juice of half lemon 

1 c. bread crumbs Salt and pepper 

2 tb. chopped onions 

Cook the onion in the butter and a little water until it is 
tender. Mix the other ingredients and moisten with water, 
using the water in which the onion has been cooked. Pour 
into a shallow baking dish and brown in oven. 

Cheese Souffle 

1 tb. butter }4 t. salt 

3 tb. flour }4 c. grated cheese 

J^ c. milk (scalded) 3 eggs 

A speck of cayenne 

Melt the butter, add the flour, and when well mixed, add 
gradually the scalded milk. Then add salt, cayenne, and 
cheese. Remove from the fire and add the yolks of the eggs 
beaten until lemon colored. Cool the mixture and fold into it 
the whites of the eggs beaten until stiff". Pour into an oiled 
baking dish and bake 20 minutes in a slow oven. Serve at 
once. 

Cheese Souffle with Pastry 

2 eggs J^ c. Swiss cheese cut into small 
^ c. thin cream pieces 

1 c. grated cheese Salt, cayenne pepper and nut- 

meg 

Add the eggs to the cream and beat slightly, then add the 
cheese and seasoning. Bake 15 minutes in a hot oven, in 
patty tins lined with puff" paste. 

96 



Cheese 
Cheese with Potato Puffs 

1 c. mashed potatoes ^ t. salt 

^ c. milk ^ c. grated cheese 

1 egg 

Beat the potatoes and milk together until thoroughly 
mixed. Add the eggs and the salt and beat thoroughly. 
Finally add the cheese. Bake in muffin tins in a slow oven 10 
or 15 minutes. 

A similar dish may be made by scooping out the inside of a 
baked potato and mixing it with cheese as above. Fill the 
potato-skin shell with the mixture, return to the oven, and 
bake until light brown. 

Cheese Sauce No. 1 

To 1 cup white sauce, add 1 cup grated cheese, 1 teaspoon 
Worcestershire sauce, ^ teaspoon mustard (dry) or ^ tea- 
spoon prepared mustard, 1 yolk of egg, beaten into sauce, and 
f^ cup double cream. 

Cheese Sauce No. 2 

Same as Cheese Sauce No. 1, except that 2 cupfuls of 
grated cheese or 8 ounces are used. They may be used upon 
toast as a substitute for Welsh rarebit. 

Cheese Sauce No. 3 

Same as Cheese Sauce No. 2, save that 2 tablespoonfuls of 
melted butter are mixed with the flour before the latter is put 
into the milk. This sauce is, therefore, rich in fat and has only 
a mild flavor of cheese. 

French Spiced Cheese 

}4 lb. cream cheese }4 c. milk or cream 

1 finely chopped tomato 2 tb. olive oil 

1 t. paprika Salt to taste 

On a board chop the cheese and work it with a broad 
kitchen knife into a smooth paste. Add all the ingredients, 
and work it more with the knife until thoroughly mixed. 
Garnish with small olives and put on ice. Serve either with 
rye bread, crackers or toast. 

97 



Cheese 



Corn and Cheese Souffle 



1 t. butter 1 c. chopped corn 

1 t. chopped green pepper 1 c. grated cheese 
j^ c. flour 3 eggs 

2 c. milk }4 t. salt 

Melt the butter and cook the pepper thoroughly in it. 
Make a sauce out of the flour, milk, and grated cheese; add the 
corn, chopped yolks and seasonings; cut and fold in the whites 
beaten stiffly, turn into a buttered baking dish and bake in a 
moderate oven 30 minutes. 

Made with skimmed milk and with crisco, this dish has a 
food value slightly in excess of a pound of beef and a pound of 
potatoes. Calculated cost about 20 cents. 

Cheese and Macaroni Loaf 

J^ c. macaroni broken into 1 t. each of chopped onion 

small pieces and parsley 

1 c. milk 3 eggs 

1 c. soft bread crumbs 1 t. salt 

1 tb. butter ^ c. grated cheese 

1 tb. chopped green pepper 

Cook the macaroni in boiling salted water until tender, and 
rinse in cold water. Cook the parsley, onion and pepper in a 
little water with the butter. Pour off the water or allow it to 
boil away. Beat the egg white and yolk separately. Mix all 
the ingredients, cutting and folding in the stiffly beaten whites 
at the last. Turn the mixture into oiled dish; set the baking 
dish into a pan of hot water, and bake in a moderate oven from 
^ to ^ hour. Serve with tomato sauce. 

Pimento and Cheese Roast 

2 c. cooked lima beans 1 can pimentos, chopped 
}4 lb. cream cheese Bread crumbs 

Put the first three ingredients through a meat chopper. 
Mix thoroughly and add bread crumbs until it is stiff enough 
to form into a roll. Brown in the oven, basting occasionally 
with melted butter and water. 

Shapleigh Cheese 

Cut stale bread in ^ slices; remove crusts; spread with 
butter, and cut crosswise into finger-shaped pieces; stand the 

98 



Cheese 

pieces close together around the edge of a buttered pudding 
dish. Pour in the following mixture and bake in a hot oven 
35 minutes. Serve very hot. 

Beat 2 eggs slightly and add 1 cup thin cream, 1 tablespoon 
butter, 1 teaspoon salt, ^ teaspoon mustard, )4 teaspoon 
paprika, a few grains cayenne and ^ pound mild cheese cut 
in small pieces. 

Nut and Cheese Loaf 

Two cups chopped English walnuts, 2 cups grated cheese. 
Mix alternately with butter and salt to taste. Add enough 
sweet milk to barely cover and bake about 30 minutes. This 
can be served either hot or cold and is a good substitute for 
a meat dish. 

Cheese Balls 

Make little balls of cream or cottage cheese, adding salt, 
pvepper and a little cream, if necessary, to roll them. When 
they are finished, put a small fork or skewer in each one in 
turn, and so dip and roll it in American cheese till the white 
surface is completely covered with the yellow coating. 

Frozen Cheese with Figs 

Mash 2 good-sized cream cheeses and beat them with J/2 
cup of stiffly beaten cream till the whole is smooth; sweeten 
to taste; put into a covered pail or mold and bury in ice and 
salt 4 hours. When time to serve slice the shape in pieces 2 
inches or more thick and from these cut rounds with the bis- 
cuit cutter; make a slight depression in the side of each by 
pressing a spoon on it, and into this put a rich preserved fig, 
stem end up. 



99 



CHAPTER XII 

RICE 

Steamed Rice 

Look the rice over carefully, and place in a strainer set 
in a bowl of cold water. Wash it with the hands, changing the 
water as often as is necessary until all cloudiness disappears. 
Soak for 1 hour. Have the water boiling vigorously, add 
salt, drain the rice and sprinkle it in so slowly that the water 
does not stop boiling. Boil violently for 15 minutes but be 
careful not to overcook; when no hard core can be felt on 
pinching the kernel between the thumb and finger, it is done. 
Pour into a colander, saving the rice water for soup. Set the 
colander over a pot containing a little boiling water or in a 
cool oven and let it steam until ready to serve. Each grain 
should be large and perfectly distinct. 

To Boil Rice 

Pick out all discolored grains; wash it well in two waters; 
drop it into a kettle of boiling water previously salted; then 
set the kettle on the back of the stove over a slow fire, and let 
the rice simmer until done. One cupful of rice will require 1 
quart of water. Never stir it and when it is thoroughly cooked, 
each kernel will stand apart by itself, plump and whole. When 
done pour immediately into a colander, and set it upon the 
coolest part of the stove. Toss it up lightly when put in the 
colander. It should be boiled in an open stew-pan. A table- 
spoon of lemon juice added to the water in which rice is 
boiling will aid in making the rice whiter and keeping the 
grains separate. 

Rice Omelet 

Beat a cup of boiled rice and 2 cups of milk to a smooth 
paste. Add 2 eggs well beaten, salt and pepper to taste. 
Fry until brown; cover with powdered sugar and serve at once. 

Rice Fondue 

1 c. boiled rice }/2 t. salt 

2 tb. milk 1 t. *'A 1'* sauce 
4 eggs 1 c. grated cheese 

Heat the rice in the milk, add the other ingredients; cook 
slowly until the cheese is melted. Serve on crackers or toast. 

The food value is not far from that of a pound of beef of 
average composition. 

100 



Rice 

Rice Bread 

One cup rice flour, ^ cup milk, 1 egg, 2 teaspoonfuls cooked 
hominy. The white of 1 egg beaten separately and added last. 
Bake about ^ hour. 

Rice Corn Bread 

2 c. boiled rice 2 c. corn meal 

1 tb. crisco 2 c. sour milk 

2 eggs, well beaten 

Mash the rice smooth; add the crisco to it; stir in at the 
last a teaspoon of soda. 

Rice Cake 

4 eggs 1 c. cold water 

1 c. boiled rice 1 t. baking powder 

2 c. sweet milk A little salt 

Flour sufficient to make a batter 

Pour into a hot pan, and bake immediately. 

Rice Waffles 

Beat together 2 eggs, a scant teaspoon of salt. In another 
pan mash smoothly a cup of boiled rice, stir to this until 
melted a teaspoon of butter; add alternately sweet milk and 
flour to make a batter rather stiflF; mix all together well. Bake 
in waffle irons and serve hot. 

Rice Loaf 

Line a brick mold with warm steamed rice, having walls 
from ^ to 1 inch thick. Fill the center with cold boiled 
salmon, flaked and moistened with egg sauce. Cover with 
rice, set in a pan of hot water, cover with buttered paper and 
bake an hour. Turn on a hot platter, pour around egg sauce, 
and garnish with slices of hard-boiled eggs and parsley. 

In order to prepare cold rice for croquettes and salads, 
spread well steamed rice on a large plate or platter. 

Curried Rice 

1 c. rice 4 c. water 

1 c. tomatoes 1 large onion, sliced 

1 small green pepper, sliced 2 tb. crisco 

1}4 t. salt 1}4 t. curry powder 

Wash the rice thoroughly through several cold waters. 
Pour the water over the rice hot, and stand where it will keep 

101 



Rice 

hot, but not cook, for 30 minutes. When the grains are 
swollen to half again their size, add the other ingredients. 
Bake in moderate oven. Serve in baking dish. 

Rice and Red Beans 

Soak for 5 or 6 hours (over night is better) a pound of beans 
and simmer them for at least 4 hours in 2 quarts of water until 
beans are soft. Add a teaspoonful salt, a teaspoonful of butter, 
a small, finely chopped onion, 1 teaspoonful chili powder and 
let simmer for 2 hours longer. When about done add 1 cupful 
of well cooked rice. A pound of salt meat can be substituted 
for the above seasoning, excepting the onion and chili powder, 
which add greatly to the taste of the dish. 

Hominy Scrapple 

1 can hominy 1 heaping t. crisco 

1 c. tomatoes 1 t. salt 

1 onion 1 dash cayenne pepper 

Grind hominy through food chopper, using coarsest knife. 
Cut onions in small pieces and fry in crisco till tender, then 
add tomatoes, salt, and pepper, cooking IS or 20 minutes. 
Next add the hominy and allow to cook a short time, when 
it is ready to serve. 

Rice in Shamrock Cases 

Put a cup of milk and a slice of onion in a double boiler and 
let it come to the boiling point. Add 1 cup of well washed 
rice and let it cook until the rice is tender. Rub together an 
ounce of crisco, an ounce of grated cheese, a dash of mustard, 
1 teaspoonful salt and pepper to taste. Stir this into the rice 
and heat thoroughly. Serve in shamrock shaped pastry shells, 
covering the mixture with coarsely chopped olives and sur- 
rounded with buttered green peas. 

Banana Puree with Rice 

Skin 6 ripe bananas, and rub them through sieve, with }^ 
cup of milk. Add a tablespoonful of sherry, and put this 
puree into the center of a glass dish, then sprinkle with a little 
granulated sugar. Boil 4 ounces of rice in milk. When done, 
drain and color with a few drops of red color. Arrange the 
rice round the edge of the dish, cover all with whipped cream, 
sweeten, sprinkle with a little ground cinnamon and serve. 

102 



Rice 

Grits Bread 

1 large teacup grits boiled and 1 c. sweet milk 

cooled, add: 4 eggs, beaten separately 

j4 c. corn meal 1 t. crisco 

Salt to taste 

Bake in fireproof dish. Serve in same. 

Rice Bread 

Put on a pint of milk and let come to boil, stir in 2 table- 
spoonfuls corn meal that has been wet in cold milk. Let cook 
thoroughly, take from fire, add 1 tablespoonful butter. Let 
cool, add 1 pint cold rice, 2 well beaten eggs. Bake quickly, 

serve in same dish. „ , j t». 

Baked Rice 

One cup rice brown or white, 2^ teaspoons salt. Wash the 
rice. Drain and put in a buttered baking dish. Add boiling 
water and salt, cover closely, and bake in a quick oven for 
about ^ hour or until tender. Uncover in the last few min- 
utes so as to allow the rice to dry oflF. Old rice absorbs more 
water than new rice. Brown rice requires about }4 cupful 
more water and ^ to ^ hour longer cooking than white rice. 

Spanish Rice 

One cup white or brown rice, 4 large tomatoes, or ^2 can 
tomatoes, 4 teaspoonfuls crisco, 1 tablespoonful sugar, 2 tea- 
spoonfuls salt, y2 teaspoonful paprika, ^ teaspoonful white 
pepper or a little cayenne, 2 green peppers, 1 medium-sized 
onion, sliced; bit of bay leaf, ground thyme. 

Heat the butter and in it delicately brown the peppers and 
the onions. Remove and brown the rice, which has been 
looked over but not washed. Add all other ingredients. Cover 
and let simmer on the back of the stove until soft (^ to 1 hour). 
Add boiling water as the rice swells. Brown rice will require 
a little longer cooking. The green pepper may be omitted. 
One cup of ham (boiled) cut in slivers, or cold chicken instead, 
may be added and all be made hot together. 

Rice Mold with Fruit Compote 

1 c. rice 2 tb. sugar 

}4 c. milk Lemon or vanilla flavoring 

1 egg Fruit, stewed 

Wash the rice clean, and boil in sufficient water until done. 
Drain the water oflF well. Add, while hot, a custard made of 
egg, milk and sugar. Flavor with lemon or vanilla. Cook 
until set. Form into molds and serve with stewed prunes, 
peaches or any other kind of fruit. 

103 



CHAPTER XIII 

DEEP FAT FRYING 

The most objectionable thing in most frying is the fact 
that the intense heat required for frying develops in animal 
fats, such as lard or butter, fatty acids which greatly irritate 
the digestive organs. It is for this reason that many families 
avoid using fried meats. 

The art of frying is commonly misunderstood, and the 
products of the skillet are usually indigestible, ordinarily 
greasy, sometimes unsightly and generally unpalatable. 
When the fats are overheated, which is often the case with 
lard or butter (which burn at a low temperature), the foods 
themselves are rendered indigestible and sometimes posi- 
tively injurious. To avoid this overheating, the cook fre- 
quently has the lard or butter too cool and the food cooked 
is rendered greasy and underdone. 

An article well fried should come out as free from grease 
as though it had been cooked in water. This result can be 
obtained by immersion in hot crisco. Crisco may be heated 
to a temperature much hotter than lard without burning, 
and is therefore, on this account, as well as for other reasons, 
far more desirable than any animal fat. 

The principle of deep fat frying lies in the fact that the 
articles to be cooked, when dropped into the very hot fat, 
form a crust on the outside of the food, which prevents the 
fat itself from penetrating the interior of the food. Cooked 
in this manner, chops, cutlets, fish, oysters, poultry, potatoes, 
croquettes, etc., will be found to be perfectly digestible, 
delicious in flavor and most appetizing in appearance. It 
is a maxim of cooks of the highest class that croquettes which 
will soil the fingers are unfit for food. When fried by immer- 
sion in deep fat, each article should come out dry and crisp. 

Another characteristic of crisco is worthy of special men- 
tion in this connection. The fat itself is impervious to odors 
or flavors. Every one knows that lard, even boiling lard, 
takes up both odors and flavors, and when used for fish can 
not be used for anything but fish. The same pot of fat should 
be used over and over again for frying different foods and not 
one of them taste of the other. 

104 



Deep Fat Frying 

Owing to this neutral quality of crisco, the same fat may 
be used over and over again until it is exhausted. This 
means a great saving in the quantity required. 

All warmed-over foods, such as croquettes, should be 
dipped in egg and rolled in bread crumbs before frying. 
The egg, which is very rich in albumen, coagulates, forming 
a thin, grease-proof covering over the outside as soon as put 
into the fat. 

In this manner these articles can be cooked without taking 
up any of the fat. 

Directions for Frying 

Use a deep frying pan or kettle. A wire frying basket 
to hold the articles to be fried, hung on a crook attached to 
kettle, is convenient, but they may be lowered into the fat 
and taken from it with a spoon-shaped wire egg-beater. 

Put fat into frying kettle (cold) and bring slowly to the 
right degree of heat. Test it, and if of right temperature 
dip the basket or wire spoon into the fat to heat and grease 
it. If the basket is used, lay the articles in it and lower 
them until the fat covers them. When they are a delicate 
brown, shake a little and let the food drain for a moment 
before removing it to the paper. Reheat the fat, testing if 
necessary, and fry another batch of articles. When all the 
grease has been absorbed by the paper, arrange the food on 
a platter and garnish it. 

TESTS 

For deep frying, heat fat until a crumb of bread becomes a golden 
brown in 

60 seconds for raw dough mixtures, as crullers, fritters, etc. 
40 seconds for cooked mixtures, as croquettes, codfish balls, etc. 
20 seconds for French fried potatoes. 

Seconds may be counted thus: one hundred and one, one hundred 
and two, etc. 

Apple Fritters 

\}i c. sifted flour ^ c. milk (about, or sufficient 

1 tb. sugar to make drop batter) 

2 t. baking powder 1 tb. melted crisco 

yi t. salt 2 apples cut in >^-inch slices 

1 egg (well beaten) 

Sift dry ingredients into bowl, add milk and egg and stir 
liquid into the dry material, beating thoroughly, adding melted 
crisco last. Cover slices of apples with batter, dip out by 
tablespoonfuls and drop in deep crisco heated so that a crumb 

8 105 



Deep Fat Frying 

of bread will brown in 60 seconds. Cook 3 or 4 minutes. 
Drain and sprinkle with powdered sugar, or serve with lemon 
sauce. 

Doughnuts Made with Potatoes 

3 tb. crisco 2^ c. flour 
1 c. sugar, creamed 3 t. baking powder 

3 eggs 1 t. salt 

1 c. mashed potatoes (warm) 1 t. mace 

j4 c. sweet milk 1 t. nutmeg 

Cream crisco and sugar together, add well beaten eggs, 
then potatoes. Sift together the dry ingredients and add to 
the crisco mixture alternately with the milk. Add enough 
flour to roll. Cut all doughnuts before beginning to fry. 
Have crisco heated until a cube of bread becomes golden 
brown in 60 seconds. 

Doughnuts 

3 c. flour y2 t. soda 

1 c. sugar 1 tb. crisco 

2 eggs (whole) Little salt 

1 c. sour milk Pinch of mace 

Roll thin and cut. Fry in deep fat. 

New England Doughnuts 

1 tb. thick, sour cream 1 egg beaten in 

^ c. thick, sour milk 1 rounding c. sugar 

1 t. of soda ^ t. vanilla 

^2, t. salt Pinch of ginger 

Knead and roll to a thickness of "jA inch. Fry in hot 
crisco, turning many times and rolling in sugar if preferred. 

Crullers 

3 t. crisco 3 t. baking powder 
^ c. sugar ^ t. salt 

3 eggs 1 t. cinnamon 

6 tb. milk 1 t. nutmeg 

4 c. flour 

Cream crisco, add sugar gradually and continue creaming. 
Beat eggs thoroughly with Dover egg-beater, and combine 
with milk. Mix and sift dry ingredients and add alternately 
with liquid to creamed crisco and sugar. Roll on lightly 
floured board to ^ inch thickness, cut and fry in deep crisco. 

Note; — ^After draining, roll in powdered sugar if desired. 

106 



Deep Fat Frying 



Doughnuts 



1 c. sugar 1)4 t. salt 

5 tb. crisco 1 c. milk 

3 eggs 1 t. grated nutmeg 

4 t. baking powder Flour to make soft dough 

From 4^ to 5 cups flour sifted before measuring. Cream 
crisco, add sugar gradually, and eggs well beaten. Sift dry- 
ingredients and add alternately to egg mixture. Roll out as 
soft as can be handled. Cut with cutter and fry in hot 
crisco. Heat crisco until a crumb of bread becomes a golden 
brown in 60 seconds. Sufficient for 60 doughnuts. 



Nut and Potato Croquettes 

Cook yi cup soft, stale bread crumbs with "j/i cup cream 
until of the consistency of a thick paste; cool and add ^ egg 
yolk and ^ cup pecan nut meats, broken in small pieces. 
To 2 cups hot riced potatoes, add 3 tablespoonfuls cream, 
}4 teaspoon salt, yi teaspoon pepper, a few grains cayenne, 
a few drops onion juice and the yolk of 1 egg, beaten. Shape 
in small nests; fill with nut mixture. Cover with potato 
mixture, shape, dip in crumbs, egg and crumbs, fry in deep 
crisco and drain on paper. Arrange on a hot plate and gar- 
nish with parsley. 

Potato Croquettes 

Two cups cold mashed potatoes, free from lumps, 2 eggs 
well beaten, 1 tablespoon of melted butter, salt and pepper 
to taste; form into cakes, roll in beaten egg and cracker 
crumbs, and fry in deep crisco. 

Parsnip Balls 

Boil in salted water until tender. Mash and season with 
butter, pepper and salt. Add a little flour and 2 well beaten 
eggs. Form into small balls and fry in hot crisco. 

Cheese Fritters 

Slice thin half a dozen large, tart apples, and prepare half 
as many slices of cheese. Beat up 1 or 2 eggs, according to 
the quantity required, and season with salt, mustard and a 

107 



Deep Fat Frying 

little pepper. Lay the slices of cheese to soak a few minutes 
in the mixture, then put each slice between two slices of apple, 
sandwich style, and dip the whole in the beaten egg. Fry 
in crisco and serve hot. 

Golden- Ball Fritters 

Put into a stew-pan a pint of water, a piece of butter as 
large as an egg and a tablespoonful of sugar. When it boils 
stir into it 1 pint of sifted flour, stirring briskly and thorough- 
ly. Remove from the fire, and when nearly cooled beat into 
it 6 eggs, each one beaten separately and added one at a time, 
beating the batter between each. Drop the stiff dough 
into deep crisco by teaspoonfuls. Eat with syrup, or melted 
sugar and butter flavored with vanilla. 



Rice Croquettes 

2 c. boiled rice }/2 t. salt 

1 egg, beaten White or cayenne pepper to 

Few drops of onion juice taste 

1 tb. lemon juice 2 tb. minced parsley 

2 tb. melted butter 

Mix all ingredients together, and shape the mixture first 
into balls and then into cylinders. Roll them in sifted bread 
crumbs and then in slightly beaten egg until every part is 
covered; roll in crumbs a second time. Fry in crisco until 
golden brown. Serve plain or with tomato or cheese sauce. 



Pineapple Fritters 

Pare and core a pineapple and slice it into large, even, 
round slices. Sprinkle each piece with pulverized sugar, 
then prepare your batter. Break 4 or 5 eggs into a deep 
dish, yolks and whites separate, add a pinch of salt to each 
dish of eggs, and 1 tablespoon of sugar to the yolks. Add 
1 cupful of sweet milk and enough sifted flour to the beaten 
yolks to make a thin batter, about 1 tablespoonful of flour 
to each egg; beat very smooth, add 1 teaspoonful of baking 
powder, and last add the stiff"-beaten whites of the eggs. 
Before you begin to fry the fritters, see that the crisco is 
proper temperature. Dip each piece of pineapple in the 
batter and fry. 

108 



Deep Fat Frying 

Cheese Aigrettes 

X c- water 1 c. flour 

2 tb. crisco 2 small eggs 

4 tb. grated cheese J/2 t. salt 

Pinch of pepper 

Add crisco to boiling water. Stir in flour and beat well 
until mixture is smooth and leaves pan clean. Cool and add 
cheese and egg, salt and pepper. Beat well. Drop mixture 
by teaspoonfuls into hot crisco. Crisco should not be too 
hot, or cheese will burn. Test: cube of bread should brown 
in 70 seconds. Fry until a golden brown, cool, drain and 
sprinkle with grated cheese. Serve hot. 

Corn Fritters 

1 c. flour 1 tb. sugar 

1 c. sweet milk }4 t. salt 

1 t. baking powder 1 can crushed corn 

2 eggs 

Sift baking powder, sugar and flour. Put corn in bowl 
and add salt, pepper and crisco, add well beaten yolks, then 
flour and milk. Cut in stiffly beaten whites. Drop by 
spoonfuls on a criscoed griddle. Fry brown on both sides. 
These fritters are a palatable accompaniment to roast chicken. 
Fresh corn may be used. 

Strawberry Fritters 

Beat the yolks and whites of 2 eggs, separately, to a stiff* 
froth and then add to the yolks 1 saltspoonful of salt, 1 table- 
spoonful of sugar and 2 tablespoonfuls of melted crisco (very 
gradually); blend thoroughly and when well mixed gradually 
stir in a little at a time, 1 cupful of sifted flour, 1 teaspoonful 
of baking powder, ^ cupful of cold water and a cupful of 
strawberries that have been cut in quarters and allowed to 
drain for 10 minutes. The batter should be very thick and 
should be allowed to stand in the ice-box for an hour before 
using, folding in the whipped egg whites just previous to 
cooking. Fry by the spoonful in deep, hot crisco and roll 
in powdered sugar, serving with a hard sauce. 

Hominy Croquettes with Tomato Sauce 

2 c. hominy 2 t. salt 

2 eggs Dash of paprika 

yi t. pepper J^ t. grated nutmeg 

Soak the hominy in cold water 24 hours; then boil 4 hours 
slowly. Put through meat chopper while warm; then add 

109 



Deep Fat Frying 

the salt, pepper, paprika, nutmeg and egg, which is well 
mixed, but not light. Take into floured hands and form 
into cone shapes; then dip in egg (1 egg beaten with 1 table- 
spoon cold milk); then in bread crumbs; fry in deep, hot 
crisco or bake in oven. Serve with sauce. 

Put 1 cup strained tomatoes into saucepan, add 1 table- 
spoon grated onion, salt and pepper to taste, 1 teaspoon corn- 
starch wet with a little cold water; boil 3 minutes. Serve 
around the croquettes. 

Rice Croquettes 

}4 cupful rice, washed and steamed. When cold add 

1 tb. melted crisco Salt to taste 

% c. grated cheese 1 egg beaten very light 

Form into croquettes, roll in flour, and submerge in deep 
crisco heated until a crumb of bread will turn a golden brown 
in 40 seconds. 

Sweetbread Croquettes 

^ c. thick white sauce 1 lb. sweetbreads 

Prepare sweetbreads as for fried sweetbread. When 
cooked, chop up finely and mix with white sauce. Shape 
into croquettes. Dip into beaten egg, roll in bread or cracker 
crumbs, and fry in crisco till of a golden brown color. 

Pasta de Gallina — Chicken Pasties 

Use 1 cup mushrooms to 4 cups of cold minced chicken; 
add ly2 cups of white sauce; the well beaten yolks of 2 eggs; 
1 teaspoon of onion juice; 1 teaspoon of minced parsley, salt 
and chili powder to taste. Shape into little cakes, crumb 
and egg them and fry in deep, hot crisco. 

Oyster Fritters 

One cup flour, "j/^ teaspoon salt, ^ cup milk or water, 4 
eggs, 1 tablespoon olive oil. Mix salt and flour. Add milk 
gradually, beaten yolks, then oil, and lastly stiflRy beaten 
whites. Fry as directed for fruit fritters. 

Sweetbread Timbales 

1 pair sweetbreads 2 eggs 

1 c. white sauce No. 3 Seasoning 

}i c. crumbs 

Wash the sweetbreads and remove the tough connective 

110 



i 



Deep Fat Frying 

tissue. Put into cold water for 1 hour, drain, and simmer 
for 20 minutes in salted water to which a teaspoon of vinegar 
or lemon juice has been added. Cut into small pieces and 
mix with the sauce, seasoning and crumbs. Add the well 
beaten eggs, turn into molds and cook as above. 

Hominy Crescents 

Soak }/2 cup hominy in }4 cup water 15 minutes; put on 
to cook in double boiler with 1^ cups of milk; when done, 
add ^2 teaspoon of salt, ^ teaspoon paprika, a grating of 
nutmeg and 2 egg yolks, spread in a shallow pan ^ inch deep 
to cool; when cold, cut in crescents, crumb, egg and crumb 
and fry in deep fat. 

Cheese Croquettes 

3 tb. butter 1 c. cheese cut in small pieces 

^ c. flour }4 c. grated cheese 

^ c. milk Salt and pepper 

Yolks of 2 eggs 

Make with a white sauce, using the butter, flour, and the 
milk. Add the unbeaten yolks and stir until well mixed, 
then add the grated cheese. As soon as the cheese melts, 
remove from the fire, fold in the pieces of cheese, and add the 
seasoning. Spread in a shallow pan and cool. Cut into 
squares or strips, cover with an egg and crumb mixture, and 
fry in deep crisco. 

Cheese Balls 

}4 c. dry bread crumbs }i t. salt 

1 c. grated cheese X t. mustard 

1 egg A few grains cayenne pepper 

Mix dry ingredients, add egg, shape in small balls, and fry 
in deep crisco. 

Nut Balls 

l4 lb. cold sweetbreads or other meat 
1 doz. chopped blanched almonds 

Add 1 egg and form into balls. Roll in raw egg and bread 
crumbs and fry in deep crisco, hot enough to brown a crumb 
of bread in 40 seconds. 

Ill 



Deep Fat Frying 

Meat Croquettes 

2 c. cold meat 1 t. salt 

1 t. chopped parsley yi t. pepper 

Dust of nutmeg 1 egg beaten 

^ c. brown sauce Bread crumbs 

Mince meat fine. Make the sauce hot (not boiling), add 
meat, parsley, nutmeg, salt and pepper, and mix well. Turn 
onto plate, divide into 12 equal portions and leave to cool. 
When cool enough take each portion and shape into balls, 
pyramids or oblongs, brush with beaten egg, coat with bread 
crumbs and fry in crisco hot enough to brown a cube of bread 
in 30 seconds. Drain thoroughly. One cup mashed potatoes 
may be added to the mixture, if liked. 

Codfish Balls 

1 c. mashed potatoes 1 tb. crisco, melted 

14 c. shredded codfish yi tb. pepper 

1 egg 

Mix the hot, unseasoned potatoes with codfish. To this 
add the melted crisco, beaten egg and pepper. Beat well. 
Shape and roll in bread crumbs, dip in egg, and fry in crisco 
until a golden brown color. 

Rice Croquettes 

1 c. well washed rice 4 c. milk 

2 tb. chopped parsley 2 tb. butter 

3 eggs Red currant jelly 
Cayenne Salt 

Place rice, milk, butter, salt and cayenne pepper in upper 
part of double boiler, let cook till rice is soft and milk is 
absorbed. Remove from fire, add the beaten eggs and pars- 
ley; cool and mold into desired shapes. One tablespoon of 
mixture makes a nice size croquette for cylinders or round 
cakes with a hole in center filled with jelly. Egg and bread 
crumb, and fry in deep crisco until a delicate brown. Drain 
on soft paper. 

Chicken Croquettes 

Boil 1 good size chicken until tender. When cold grind 
the meat in food chopper; add: 

2 c. bread crumbs 2 tb. finely minced celery 

yi c. melted crisco Salt to taste 

1 t. finely minced onion Dash of paprika 

Add 3 eggs and enough of the chicken broth to form into 

112 



\ 



Deep Fat Frying 

croquettes. Have deep crisco hot enough to brown a crumb 
of bread in 40 seconds. Roll croquettes in flour, dip in egg, 
cover with bread crumbs, and fry in basket. Have crisco 
deep enough to cover croquettes, so they brown evenly. 
(Makes 25 good-sized croquettes.) 

Lentil Croquettes 

(Substitute for Meat) 

Soak the lentils for 12 hours and set on stove in boiling 
water. Cook for several hours (older they are, longer time 
required) and rub through sieve, salt, pepper and onion juice 
to taste, added to them, the mixture thinned with cream. 
Form the mixture into croquettes, dip in egg, roll in cracker 
crumbs and fry in crisco. Garnish with tomato sauce. 

Deviled Chicken Fritters 

Beat 2 eggs thoroughly and blend with ^ cup each of 
deviled chicken and ham (or tongue) to which has been added 
a cupful of boiled rice or freshly mashed potatoes (if neither 
is available a pint of bread crumbs may be scalded in sufficient 
hot milk to moisten, and then mixed with meat). Add 1 cup 
of flour sifted with a teaspoon of baking powder and a little 
cream until soft enough to drop by spoonfuls. Fry in deep 
crisco. 

Lima Bean Croquettes 

Boil lima beans until tender, drain and mash them. To 
2 cupfuls of mashed beans add 2 eggs, well beaten together; 
salt and white pepper to taste and enough cream to soften. 
Allow to cool, then shape. Dip croquettes in egg, then in 
bread crumbs and fry in crisco heated until a cube of bread 
will turn golden brown in 40 counts. Drain and serve with 
tomato sauce. 

Bean Croquettes 

1 c. white beans, boiled and 1 beaten egg 

rubbed through sieve Salt 

1 tb. butter Pepper 

Dash of paprika 

Stir mixture and turn on floured board and form into 
croquettes, dip in egg, roll in cracker crumbs and fry in deep 
crisco. 

113 



Deep Fat Frying 

Sweet Potato Croquettes 

2 c. mashed sweet potatoes 1 t. salt 

2 egg yolks Pinch of pepper 

1 tb. crisco ^ c. raisins or chopped nuts 

Melt crisco in saucepan, and add the potatoes. When 
hot add 1 beaten egg yolk, nuts or raisins, and salt. Make 
into balls, roll in egg yolk, then in bread crumbs, and fry in 
deep crisco hot enough to brown a cube of bread in 40 seconds. 

Macaroni Croquettes 

Break one-third of a package of macaroni and place in 
boiling salted water and cook for 30 minutes; then drain and 
chop finely. While doing this, bring to a boil }4 pint of 
milk, adding to it 2 tablespoonfuls of flour, and stir until a 
thick paste is formed. To this paste add ^4 pound grated 
cheese and 2 tablespoonfuls of chili powder and the yolks 
of 3 eggs, mixing thoroughly; cook for a moment, then season 
to taste, add the macaroni and let cool; when cold form 
into croquettes, roll in cracker crumbs and fry in deep, hot 
crisco. 

Rice Croquettes 

1 pt. cold rice 1 egg 

1 t. butter Pinch of salt 

}i c. milk 

Shape and roll in cracker crumbs and egg and fry in hot 
crisco. 

Sweet Rice Croquettes 

Cook ^2 cup rice in 1 cup sweet milk until rice has ab- 
sorbed milk, add 2 tablespoonfuls sugar, 1 tablespoon butter 
and pinch of salt, and let rice stand in double boiler until 
ready to use, at which time beat in 2 eggs, shape, dip in egg, 
roll in crumbs and fry in deep crisco. Serve with sauce. 

Potato Croquettes 

Add a little butter, yolk of an egg, dash of cayenne pep- 
per and a little minced parsley. Make into small balls and fry 
in hot crisco. 

114 



CHAPTER XIV 



BREAD 

Back of the loaf is the snowy flour 

And back of the flour is the mill, 

And back of the mill is the wheat and shower 

And the sun and the Father's will. 

— Good Housekeeping. 

Bread has been called the staff of life and from this indi- 
cation of its importance it would seem unnecessary to call 
attention to the great wrong done by poor bread. It would 
seem as though we could have no poor bread. Many fam- 
ilies are underfed, because they consume large quantities of 
bakeshop products, or products made of inferior flour, and 
do not take sufficient protein food. Whole wheat bread 
spread with butter is a perfect food and next in point of 
nutrition comes rye bread, which is always combined with 
white flour, as rye used alone will be found heavy and gluey 
and hard to digest. Graham flour is nutritious and excel- 
lent for those of sedentary habits, or those who, for any 
reason, suffer from constipation. 

In selecting flour for bread, spring wheat will be best 
when yeast is used and winter wheat may be used for biscuit. 
We use several methods in making bread, such as leavening 
it with soda and sour milk or baking powder, which pro- 
duces carbon dioxide, and this is unfermented bread. Many 
consider soda and sour milk the most wholesome hot bread. 
Those who object to high priced baking powder may make 
excellent baking powder by using the following proportions: 
1 teaspoon of soda, 2 teaspoonfuls of cream of tartar sifted 
together; to each 12 tablespoonfuls of this mixture add 4 
tablespoonfuls of cornstarch. 

Baking powder mixtures are made light by the liberation 
of gas in dough and as soon as moisture is added gas will be- 
gin to escape and for that reason all baking powder mixtures 
should go into hot oven immediately. Soda is combined 
with cream tartar, yi teaspoon soda to 1 cup sour milk and 
1 part soda to 2 parts cream tartar. Acids found in molasses, 
brown sugar and lemons act in the same way as sour milk. 

US 



Bread 

Another form of unfermented bread is aerated bread, 
where by some process, air is enclosed, as beating in popovers, 
or pounding air into beaten biscuit. Yeast is the lowest 
form of vegetable life: it consists of spores, or germs which 
grow by budding, requiring moisture and heat and ferment 
for propagation or fermentation. 

Dry, liquid or compressed yeast may be used. Fleisch- 
mann's compressed yeast is prepared under most hygienic 
conditions in a sanitary factory and is universally used. 

Points well to remember about yeast are as follows: 
Yeast germ is killed by using water at 212° F. and retarded, 
if not totally killed, at 32° F. 

A fresh cake of yeast is necessary for well flavored bread. 
A fresh cake will be light colored, crumbly and give slightly 
sour odor. When yeast is soft and very sour it should not 
be used. 

More bread would be made and consequently less money 
spent for other articles of diet, if a short process of making 
was employed. Use a method whereby the bread may be 
raised and baked within six hours. For that purpose we 
would add sugar to our sponge, as that hastens the fermenta- 
tion, and set out of draughts at a temperature of 68 degrees 
or 70 degrees. 

The ferment in the yeast converts the starch into sugar 
and that in turn into alcohol and carbon dioxide and thereby 
lightens the mass by filling it with bubbles. By the time this 
has been accomplished we add more flour, salt and shorten- 
ing and knead well to break the bubbles and distribute the 
air cells. 

To knead push dough with the palm of the hand and fold 
forward with fingers. Use as little flour on board as possible, 
as soft dough makes more tender bread. The more carefully 
it is kneaded, the finer the grain and this means until it is 
smooth and elastic. 

When bread is allowed to rise over night, less yeast is used: 
y^ cake to a pint of liquid will be sufficient. If the dough 
has a yeasty, sour taste, dissolve }4. teaspoon soda in 3 table- 
spoonfuls warm water, add 2 tablespoonfuls sugar and work 
into dough. 

Bread should be baked in a pretty hot oven. Loaf should 
not continue to rise in the oven after 10 minutes and for that 

116 



Bread 

reason care is taken not to allow crust to form too soon be- 
fore heat has reached center of loaf and killed the fermenta- 
tion. Bread that continues to rise too long in oven will be 
coarse grained. After bread completes rising in oven reduce 
heat. It will require from 50 to 60 minutes for loaf weighing 
a pound. To determine that bread is baked thoroughly, 
you will find it is easily removed from pan as it shrinks and 
should give off hollow sounds on being tapped with finger. 

Rolls require more heat than loaves, and should be baked 
in from 12 to 20 minutes according to size. If very crusty 
bread is desired, brush over with milk or white of an egg. 
If tender crust is desired brush with cream or butter before 
removing from oven. As much depends on manner of cool- 
ing bread as making and baking. Loaves should be im- 
mediately removed from pans to cool on wire trivet, or if 
one is not convenient, use rack out of refrigerator and elevate 
it above the table by placing at four corners cups or glasses. 
A free circulation of air is necessary to prevent bread from 
sweating and cooling unevenly. A stone jar, or a tin cake 
or bread box with few perforations in end of the box is the 
best receptacle for keeping bread fresh and moist. 

Popovers 

1 c. flour J4, c. milk 

}4 t. salt 2 eggs 

2 t. melted crisco 

Mix salt and flour; add milk gradually in order to obtain 
a smoother batter, add eggs beaten until light; add melted 
crisco. Beat 5 minutes — using a Dover egg beater — turn 
into hissing hot iron gem pans, greased with crisco, and bake 
30 to 35 minutes in a hot oven. 



Drop Dumplings 

2 c. flour 2 t. baking powder 

}4 t. salt 1 scant c. milk 

1 tb. crisco 

Mix the flour, salt and baking powder; stir in the milk 
and drop the batter by spoonfuls into the boiling stew. Cover 
and cook for 10 minutes. If preferred, they may be dropped 
on a buttered plate and cooked in a steamer over boiling 
water. In either case they should be served immediately. 

117 



Bread 

Rolled Dumplings 

J4 c. crisco }4 t. salt 

1 c. flour X c. cold water 

Cut crisco into the flour and salt; then with a knife stir 
in the water, ice-cold. When thoroughly mixed roll the 
dough into tiny dumplings about the size of a marble; drop 
them into the soup; simmer for 15 minutes and serve. 

Batter Roll 

One cup flour, add sweet milk until it forms thin batter. 
Add little salt and yolks of 4 eggs and beat with Dover egg- 
beater until full of bubbles. Lastly fold in well beaten 
whites and pour in well greased frying pan. Cover bottom, 
and when browned, turn quickly. When done turn out on 
hot plate and spread in it jelly or marmalade and roll like 
jelly roll. Serve immediately. 

Flannel Cakes 

3 c. flour 1 t. baking powder 

2 c. sour cream j4 t. salt 

4 eggs 

Sift dry ingredients into mixing bowl; add sour cream, 
add yolks and whites separately, well beaten. Beat the 
whole mixture well and bake on soapstone griddle. Beat 
well each time before baking. 

Pumpkin Corn Bread 

2 c. corn meal 1 t. sugar 

1 tb. shortening }4 t. salt 

^2 t. soda 

Enough buttermilk to make a stiff batter. Make into 
small pones and bake in a hot oven. Can't be beaten served 
with fresh pork. 

Bran Muffins (Laxative) 

2 c. wheat bran 1 t. salt 

2 c. wheat flour 1 t. soda (scant) 

ly^ c. milk 6 tb. molasses 

Bake half hour. Especially good for invalids. 
Graham Muffins 

J4 c. sugar 1 c. milk 

2 c. graham flour 1 tb. butter 

2 t. baking powder 

Bake in muffin pans 20 to 30 minutes in hot oven. 

118 , 



Bread 



Wheat Muffins 



1 pt. flour 1 t. melted crisco 

\}4 c. milk }4 t. salt 

1 egg 3 t. baking powder 

1 tb. sugar 

This makes one dozen. Bake in hot, greased gem pans. 
Cornmeal Sticks 

2 c. meal 1 t. salt 

\y2 c. buttermilk 1 tb. shortening 

2 eggs 1 tb. soda 

Lastly, add 1 tablespoonful soda dissolved in a little 
warm water. Beat 2 eggs in last. Bake in muffin rings or 
sticks. 

Dixie Cornmeal Muffins 

1 cake Fleischmann's yeast 2^^ c. cream meal 

2 c. milk, scalded and cooled 1 c. sifted flour 

2 tb. light brown sugar 2 eggs (well beaten) 

1 tb. crisco 1 t. salt 

Dissolve yeast and sugar in lukewarm milk. Add crisco, 
cornmeal, flour, eggs and salt. Beat well, fill well oiled 
muffin pan ^ full. Set to rise in warm place, free from draft, 
until light, about 1^ hours. Bake in hot oven 20 minutes. 
For over night use ^ cake yeast, and an extra ^ teaspoon 
salt. Cover and keep in cool place. 

Cornmeal Muffins 

2 c. meal }4 t. salt 
2 eggs 1 c. meal 

1 t. soda 2 tb. crisco melted 

Add milk gradually, then balance of meal, etc., then the 
eggs. Bake in hot rings well greased. 

Date Muffins 



}4 c. sifted pastry flour 


2 tb. sugar 


2 t. baking powder 


1 egg 


% t. salt 


}4 lb. chopped dates 


1 tb. crisco 


1 c. milk 



Sift flour, then measure, add baking powder, salt and 
sugar; sift three times and set aside, cream crisco and sugar, 
add egg, then chop dates, then milk and flour alternately 
and beat well. 

119 



Bread 



Rice Muffins 



2}i c. flour }4 t. salt 

1 c. boiled rice 1 c. milk 

2 t. baking powder 1 egg, well beaten 

% c. melted crisco 

Sift together thoroughly the flour, baking powder and 
salt. Add the rice, working it with the tips of the fingers, 
and gradually the milk, egg and crisco. Bake in gem pans. 

Corn Griddle Cakes 

}4 c. cornmeal 1 c. flour 

^ c. boiling water 2 t. baking powder 

Milk (about ^ c.) 1 egg 

}4 t. salt 2 tb. molasses 

Add meal to boiling water and boil 5 minutes; when luke- 
warm stir in the milk; add dry ingredients, sifted, the beaten 
egg and molasses. Bake on a hot griddle and serve with 
butter and maple sugar. 

Crumb Cakes 

^ c. bread crumbs 1 egg 

1 c. milk ^2 t. salt 

}4 tb. crisco ^ c. flour 

2 t. baking powder 

Cook the crumbs, milk and crisco for 15 minutes; rub 
through a sieve; cool and add the yolk of the egg and the dry 
ingredients sifted. Fold in the white and bake on a hot 
griddle. 

Whole Wheat Cakes 

1 c. entire wheat flour 2 tb. sugar 

1 c. flour 1 egg 

Xyi t. baking powder 2 c. milk 

}^ t. salt 1 tb. melted crisco 

Sift together the flour, baking powder, salt and sugar. 
Beat egg; add milk, and pour slowly upon first mixture. 
Beat thoroughly and add crisco. Bake on well greased 
griddles. 

Graham Bread 

1 c. sweet milk 4 tb. sugar 

1 c. wheat flour 2 tb. melted crisco 

1 c. graham flour 2 eggs 

2 t. Royal baking powder 1 t. salt 

Beat eggs light; add to them the milk. Sift the white 
flour, baking powder, salt, and sugar together. Stir in the 
milk and eggs, then add crisco and the graham flour. Bake 
in hot oven. 

120 



Bread 
Squash Biscuit 

j4 c. cold winter squash }i c. corn meal 

>^ c. milk }4 c. flour 

1 egg . ^ *• s^^^ 

1 t. baking powder 

Beat the squash with the milk and egg; add the other 
ingredients; mix all together into a smooth batter and bake 
in small cakes on a hot griddle. 

Reception Biscuits 

2 c. flour 2 t. baking powder 

1 c. sugar 1 t. powdered cinnamon 
^2 c. butter 1 c. milk 

1 c. cleaned currants 

Sift the baking powder with the flour, add the sugar, 
then rub in the butter, and add the currants and cinnamon. 
Mix with the milk and knead lightly on a floured baking- 
board. Bake in a square buttered cake-tin for about half 
an hour. Cut in squares, then split them open and butter 
them. Serve warm with some sort of jam or marmalade. 

Rice Bread 

^4 c. cold rice X t. salt 

}4 c. white meal 1 egg 

14 c. flour }i tb. melted butter 

^2 t. baking powder ^ c. milk 

Mix the dry ingredients thoroughly; add the egg beaten 
with the milk and melted butter. Pour into shallow greased 
tins and bake in a moderate oven. 

Beaten Biscuit 

2 c. flour 3 tb. crisco 
1 t. salt }i c. milk 

1 t. sugar }4 c. water 

Sift together the dry ingredients. Cut the crisco in with a 
knife or work in lightly with the tips of the fingers. Mix 
sugar, milk and water together; chill thoroughly and add grad- 
ually to the dry ingredients. Everything should be as cold 
as possible. Mix into a smooth, elastic dough, and put on 
a floured board. Beat into a thin sheet with triangular 
biscuit beater. Sprinkle over with pastry flour. Roll up 
like jelly roll and continue the beating in the same way until 
the dough is smooth and velvety and blisters when rolled 
out. Roll to yi inch in thickness and cut into small biscuits, 
prick in center and set in refrigerator for an hour before 

9 121 



Bread 

baking. These should be baked in a moderate oven and the 
gas turned ofF when the biscuits are golden brown. Allow 
the biscuits to remain 10 minutes in the cooling oven to dry 
out. These biscuits are similar to a cracker. 

Pin Wheel Biscuits 

2 c. flour 3 tb, crisco 

4 t. baking powder }i c. milk 

}/2 t. salt y^ c. raisins cut fine or currants 

2 tb. sugar 2 tb. citron 

Mix dry ingredients and sift. Work in crisco with tips of 

fingers, add gradually the liquid, mixing with a knife to a 

soft dough. Roll to yi inch thickness, brush over with 

melted crisco and sprinkle with fruit, 2 tablespoonfuls sugar 

and cinnamon. Roll like a jelly roll; cut off pieces ^ inch 

thick. Place in greased pan and bake in hot oven for 15 

minutes. 

Whole Wheat Biscuits 

3 c. whole wheat flour 4 t. baking powder 

1 t. salt 3 tb. crisco 

1 c. rich milk 

Sift dry ingredients; with tips of fingers blend crisco. 
Make into soft dough with milk and roll ^3 inch thick. Cut 
in small biscuits and bake in hot oven. 

Sour Milk Biscuits 

2 c. flour 3 tb. crisco (rubbed in dry in- 
1 t. salt gredients lightly) 

}/2 t. soda ^ c. sour milk 

Sift the dry ingredients. Knead lightly until smooth 
and roll to }4 inch in thickness. Bake in a hot oven. 

Sweet Milk Pancakes 

3^2 c. flour 2 tb. melted butter 

3 t. baking powder % c. sugar 

1 t. salt 2 c. sweet milk 

1 egg 

Sift dry ingredients, beat egg and add milk slowly. Beat 
thoroughly, add melted butter and beat well and bake. 

Sour Milk Griddle Cakes 

2}4 c. flour }4 t. salt 

2 c. sour milk }4 t. soda 

2 eggs 

Mix and sift flour, salt and soda, and add the sour milk 
and well beaten eggs, bake on hot griddle. 

122 



Bread 



Boston Brown Bread 



1}4 c. cream cornmeal ^ c. molasses (sorghum is best) 

1^ c. graham flour 1)4 c. buttermilk or sour milk 

1 t. salt 1 tb. melted crisco 

1}4 t. soda 

Sift together dry ingredients. Add molasses, buttermilk 
(or sour milk) and crisco. Put in 1-pound molds, well cris- 
coed (a baking powder can makes an excellent mold), and 
steam in fireless cooker or in double boiler on gas stove for 
3 hours. Remove from can while still hot and place on wire 
trivet to cool. 



Baking Powder Biscuits 

2 c. flour 1 t. salt 

4 t. baking powder 2 tb. crisco 

^ c. milk 

Mix and sift twice the dry ingredients. Work in crisco 
with tips of fingers; add gradually the liquid, mixing with a 
knife to soft dough. Toss on a floured board, pat and roll 
to }4 inch in thickness. Shape with a biscuit cutter. Place 
on a tin greased with crisco and bake in a hot oven 12 or 15 
minutes. 

Dixie Biscuits 

2 c. flour 1 t. sugar 

4 t. baking powder 1 egg 

1 t. salt ^ c. milk 

3 tb. crisco 

Sift together the dry ingredients. Rub in the crisco 
lightly; beat egg and add with the milk. Roll out ^ inch 
in thickness and cut with biscuit cutter. Brush over with 
crisco and bake in hot oven. 



Corn Flake Griddle Cakes 

1 c. flour 2 t. sugar 

1 c. corn flakes 2 t. crisco 

2 t. baking powder 1 egg 

1 c. milk }4 t. salt 

Prepare and bake the same as plain griddle cakes. Use 
any kind of package corn flakes, but dry them out if they 
have absorbed moisture. 

123 



Bread 

Corn Bread 

Sift together 2 cups of meal, ^ teaspoon soda and add 
1 tablespoon crisco. Mix with buttermilk to make soft 
dough. Make into small pones or dodgers, put on a hot 
criscoed baker or griddle, and bake in a hot oven. 

Dixie Corn Pone 

2 c. cream meal 1 t. salt 

yi t. soda 

Scald half meal, add buttermilk to make stiff batter, 
form into pones and bake on greased griddle. Fine with 
fried chicken or boiled dinner. 

Green Corn Batter Cakes 

Grate 1 cup sweet green corn and add to batter made as 
follows : 

2 c. flour sifted with 1 t. baking 1 tb. butter 

powder and 1 t. salt 1 egg 

1 c. sweet milk 

Beat in egg -last. 

Buckwheat Cakes 

3 c. buckwheat 1 t. salt 

^2 c. cornmeal 

Add buttermilk to make thick batter. Set to rise over 
night in warm place. Next morning beat in sufficient butter- 
milk to make thin batter. Add 1 teaspoon soda and 1 table- 
spoon brown sugar. Bake after rising 15 minutes. 

Old Time Buckwheat Cakes 

}4 cake Fleischmann's yeast 3 c. buckwheat flour 

1 c. lukewarm water 1 c. meal 

Use milk sufficient for stiff batter. Dissolve yeast in 
warm water and add sufficient milk to dry ingredients. Set 
to rise overnight. In the morning beat the batter, adding 
1 teaspoon soda and 1 tablespoon molasses. Bake on hot 
griddle and serve with maple syrup. Use what is left for 
yeast next night. 

Waffles 

1^2 c. flour }4 t. salt 

1 c. milk 1 t. melted butter 

1 egg 1 t. sugar 

1 t. baking powder 

Sift the flour, salt, sugar and baking powder into a bowl, 
add the milk and mix well; then add the butter and the well 

124 



Bread 

beaten egg. Mix all well together and bake in very hot 
waffle iron. In making waffles be careful not to put too much 
batter into the waffle iron. 

Waffles 

2 eggs, beaten separately 1 t. soda 

1 t. salt 1 t. baking powder 

2 c. buttermilk 4 c. flour 

2 tb. cornmeal 2 tb. shortening, added last 

Sift dry ingredients, beat well and bake on well greased 
irons, turn on hot platter and brush over with melted butter. 

Crisp Waffles 

2 eggs 1 t. sugar 

2 c. sweet milk 2 t. baking powder 

2 tb. cornmeal 2 tb. melted butter 

}^ t. salt 

Flour enough to make thin drop batter. Mix sugar and 
butter; add eggs and beat thoroughly. Sift meal, baking 
powder, salt and 2 cups flour together into butter and sugar, 
add milk as needed. It will require more flour than 2 cups. 
Bake on hot, greased iron and serve with maple syrup. 

Oatmeal Griddle Cakes 

One cup oatmeal cooked and put through a strainer, stir 
gradually into 3 cups milk and water; mix half and half; add 
2 cups of flour in which have been sifted 2 tablespoonfuls 
baking powder, 1 egg, level teaspoon salt. Beat well and 
bake on griddle. 

Flour Muffins 

2 c. flour l}4 c. buttermilk 
^ t. soda 2 eggs 

1 t. salt 2 tb. crisco 

Beat the eggs, add the salt and milk. Stir in the flour 
and melted crisco. When ready to cook, stir in the soda 
mixed in a tablespoon of water. Bake in a hissing hot cris- 
coed pan in a hot oven. 

Whole Wheat Gems 

3 eggs (beat yolks and add 1 1 tb. melted crisco 

cup milk) ^ t. salt 

Add whites beaten and ^ cup whole wheat flour and 1 
teaspoon baking powder, 1 cup raisins or dates. Bake in well 
greased hot gem pans. 

■ 125 



Bread 



Sally Lunn 



Two eggs, ^ cup crisco, 3 tablespoonfuls sugar, creamed 
together. Add 1 cup sweet milk, 2^ cups flour and 2 tea- 
spoonfuls baking powder, and 1 teaspoon salt. Bake in 
muffin tins. 

Sweet Potato Biscuits 

1 c. sweet potato 1 tb. sugar 

2 eggs 1 t. salt 
}^ cake Fleischmann's yeast Flour 

Boil a sweet potato and mash while hot. Beat in 2 eggs 
and flour enough for a dough. Add yi cake Fleischmann's 
yeast and let rise over night. In the morning work in 1 
tablespoon crisco and enough flour to mold in small biscuit; 
let rise to double their size and bake in quick oven. 

Salt-Rising Bread (Aunt Martha) 

\}4 pts. milk Meal 

5 tb. sugar Flour 

1 tb. soda 5 tb. crisco 

\}4 t. salt 

Scald 2 cups milk and stir in meal to make thick mush; 
add }4 teaspoon soda, 1 teaspoon salt, 3 teaspoonfuls sugar. 
Sprinkle a little dry meal on top. Place in warm place 
over night. Next morning add 2 cups of milk and water, 
the milk scalded and allowed to cool to tepid; have water 
tepid. Beat the liquid into the batter and add sufficient 
flour to make heavy drop batter; allow to rise 2 hours, 
after which time add balance sugar and salt, soda, melted 
crisco. Add enough flour to make into smooth, elastic dough. 
Knead well, make into loaves and allow to double in bulk 
before baking. 

Salt-Rising Bread (Emily) 

Scald 2 cups milk; add 2 cups boiling water and beat into 
it enough flour to make thin batter; add 2 tablespoonfuls 
meal, 1^ teaspoons salt, 2 tablespoonfuls sugar. Beat until 
filled with bubbles, set in warm place to rise. Next morning 
pour off any water that rises to top, and beat down. Add 
enough flour with 2 tablespoonfuls meal, 2 teaspoonfuls 
salt, 3 tablespoonfuls sugar, 2 teaspoonfuls soda, and 5 table- 
spoonfuls melted crisco or butter to make smooth dough. 
Knead well, mold into loaves, allow to rise double its bulk 
and bake in moderate oven. 

126 



Bread 



Salt-Rising Bread 



Scald 1 cup of sweet milk and stir into it enough meal to 
make a soft mush that will drop from the spoon. Leave in 
a warm place over night; early the next morning add a 
cup of lukewarm water, a saltspoon of salt and 1 pint of 
flour. Set it in warm water. When it is light and frothy, 
take 3 pints of flour, 2 tablespoonfuls of crisco, salt to season, 
add tepid water enough to make a soft dough. Work well, 
make into loaves, put into your pans and set to rise. When 
well risen, about twice its size, put in the oven to bake. 



Griddle Cakes 

All batter cakes are better baked on an ungreased griddle, 
as they rise and keep their shape, and do not follow the grease. 
Your griddle need not necessarily be of soapstone. If you 
have an old griddle and clean it thoroughly, being sure to 
remove all burned fat or batter, it can be used in this way. 

Wheat Griddle Cakes 

1 cake Fleischmann's 2 tb. melted crisco 

compressed yeast 2 cups sifted flour 

1 cup milk, scalded and cooled yi t. salt 
1 cup lukewarm water 2 eggs 

2 level tb. brown sugar 

Dissolve the yeast and sugar in the lukewarm liquid. 
Add crisco (or butter), then flour gradually, the eggs well 
beaten, and salt. 

Parker House Rolls 

1 pt. scalded milk 3^ cake Fleischmann'syeast, mixed 

1 tb. crisco with y^ c. lukewarm water 

1 tb. sugar Flour to make a dough 

\}4 t. salt 

Follow directions for yeast bread. To shape — roll out 
the dough to ^ inch in thickness, cut with a floured biscuit 
cutter, crease each roll through the center with the floured 
handle of a knife, brush one-half of each with melted butter, 
fold and press together. Place close together in a greased 
pan, having all the rolls turned the same way. Let stand in 
a warm place until double in bulk, brush with milk and bake 
in a hot oven 15 to 20 minutes. 

127 



Bread 



Whole Wheat Bread 



1 cake Flelschmann's com- Ij^ c. milk, scalded and cooled 

pressed yeast 3 tb. melted crisco 

3 level tb. brown sugar 7}4 c. whole wheat flour 
lj/4 c. lukewarm water 1 t. salt 

Dissolve the yeast and sugar in lukewarm liquid; add crisco 
or butter; then flour, gradually, as whole wheat flour absorbs 
moisture slowly, and last the salt. Knead thoroughly, being 
sure to keep dough soft; place in well greased bowl, cover and 
set aside in warm place, to rise for about 2 hours. When 
double in bulk, turn out on kneading board. Mold into 
loaves; place in well greased pans; cover and set to rise 
again for about 1 hour, or until light. Bake 1 hour, in a 
slower oven than for white bread. 



Scotch Short Bread 

1 c. butter 2 c. flour 

^2 c. powdered sugar 

Cream the butter; add the flour and sugar; knead all 
together thoroughly with the hands; roll out about 1 inch in 
thickness and cut in oblong cakes. Bake about ]/2 hour, 
laying the bread on brown paper in an unbuttered pan. 



Coarse Loaf 

J^ c. New Orleans molasses )4 t. baking powder 
^ c. brown sugar 1 c. nuts or raisins 

}4 c. corn meal 1 pt. sour milk 

2 c. graham flour 2 t. soda 

1}4 c. white flour Pinch of salt 

Mix all the ingredients together, adding the sour milk last. 
Pour into a greased baking pan and bake in a slow oven about 
1 hour. 

Corn Bread 

1}4 c. corn meal 1 heaping t. baking powder 

}4 c. flour 5^ tb. butter 

}4 tb. sugar IX c. milk 

H t. salt 1 egg 

Sift the dry ingredients together; add milk, beaten egg 
and butter. Pour into a shallow buttered tin and bake 
about ^2 hour. 

128 



Bread 

BREAD 

1 pt. milk (scalded) 3 t. salt 

1 pt. boiling water 1 cake yeast mixed with ^ c. 

2 tb. sugar lukewarm water 

2 tb. butter or crisco Flour to make a dough 

Steps in the Process of Bread Making 

I. Mixing. — 1. Scald milk and boil water. 2. Put 
salt, sugar, and crisco into mixing bowl and add hot liquids. 
3. While these are cooling separate yeast in lukewarm water 
and add to lukewarm liquids. 4. Add flour to make a drop 
batter, and beat well. 5. Add more flour to make dough. 

II. First Kneading. — (a) Objects: 1. To work air in. 2. 
To make gluten elastic. 3. To blend ingredients, (b) 
Time about 20 minutes. 

III. First Rising. — (a) Precautions when put to rise: 
1. Grease top to prevent formation of crust. 2. Shield from 
draughts of air. (b) Time dependent upon (1) amount of 
yeast used; (2) temperature. 

Note. — Use about one yeast cake to every quart of liquid 
when bread is to rise over night. If set in a warm place, and 
double the amount used, bread should be ready to knead 
in a few hours. Regardless of the time allow bread to rise 
until dough is double in bulk. 

IV. Second Kneading. — The object of the second knead- 
ing is to break up gas bubbles so that bread will be fine grained. 

V. Shaping. — Shape into loaves or rolls. 

VI. Second Rising. — Put to rise in the pans. Allow 
loaves to rise about 45 minutes, or until double in bulk. 

VII. Baking. — Loaves should be baked from 45 to 60 
minutes, rolls 10 to 20 minutes. 

Milk and Water Bread 

1 c. scalded milk 1 c. boiling water 

.2 tb. crisco 1 Fleischmann yeast cake dis- 

2 t. salt solved in }i c. lukewarm 
6 c. sifted flour water 

Prepare and bake as water bread. 

This bread can be mixed, raised and baked In 5 hours. 
It is usually mixed in the morning and the cook is able to 
watch the dough while rising and keep it at a uniform temp- 
erature. It is often desirable to place bowl containing 
dough in pan of water, keeping the water at a temperature 
of from 95 to 100 degrees F. 

129 



Bread 

Rye Bread 

1 c. scalded milk 2 t. salt 

1 c. boiling water % yeast cake dissolved in 

2 tb. crisco % c. lukewarm water 
yi c. brown sugar 1 c. flour 

Rye meal 

To milk and water add crisco, sugar and salt; when luke- 
warm add dissolved yeast cake and 1 cup flour, beat thor- 
oughly, cover and let rise until light. Add rye meal until 
dough is stiff enough to knead; knead thoroughly, shape into 
loaves, let rise again and bake. 

Rye Bread 

One pint yeast-bread .sponge, 1 large cup rye flour, the 
same of cornmeal scalded and cooked. One tablespoon crisco, 
one of molasses, little salt. Knead with white flour. When 
light bake in moderate oven. (Two loaves.) 

Bread Rusk 

1 pt. bread dough 1 tb. crisco 

^ c. sugar Grated nutmeg 

Spread the bread dough open; work the other Ingredients 
into it; roll out; cut in cubes; put them in greased pans; set 
in a warm place until very light. Bake in a quick oven. 

Rusk 

1 cake Fleischmann's com- ^4 c butter or crisco 

pressed yeast 1 c. sugar 

2 c. milk, scalded and cooled 1 egg 

1 tb. sugar ^ t. salt 

6 c. sifted flour 1 c. currants 

Dissolve the yeast and 1 tablespoon of sugar in the luke- 
warm milk; add to it half the flour, to make an ordinary sponge. 
Beat well; cover and set aside in a warm place to rise, for 
about an hour. When light, add to it the crisco and sugar, 
creamed egg well beaten, the currants, which have previously 
been washed, and the remiainder of the flour, or suflRcient 
to make a soft dough; last add the salt. Knead lightly; 
place in a greased bowl; cover and set aside in a warm place, 
free from draft, to rise for about 2 or 2^ hours. When well 
risen, turn out on a kneading board and mold into rolls. 
Place in well greased pans; cover and let rise again for about 
1 hour, or until double in bulk. Brush with egg diluted 
with milk. Bake in a hot oven for about 15 or 20 minutes. 
Upon removing from oven sprinkle with powdered sugar. 

130 



Bread 

Graham Bread 

1 cake Fleischmann's com- ^ c. sugar 

pressed yeast 4 tb. crisco 

1 c. lukewarm water ^ c. raisins 

1 c. milk, scalded and cooled 1 t. salt 

6 c. sifted flour 

Dissolve the yeast and 1 tablespoon of sugar in luke- 
warm liquid; add 2 cups of flour, the crisco and sugar, well 
creamed; and beat until smooth. Cover and set aside to 
rise in a warm place, free from draft, until light — about X^i 
hours. Add raisins well floured, the rest of the flour to make 
a soft dough, and last the salt. Knead lightly; place in well 
greased bowl; cover and let rise again until double in bulk — 
about \y2 hours. Mold into loaves, fill well greased pans 
half full; cover and let rise until light — about 1 hour. Glaze 
with egg diluted with water, and bake 45 minutes. 

Cocoa Bread 

1 cake Fleischmann's com- ^ c. sugar 

pressed yeast }4 c. cocoa 

2 c. milk, scalded and cooled X c. crisco 
1 tb. sugar 2 eggs 

S}4 c. sifted flour K t. salt 

Dissolve the yeast and 1 tablespoon of sugar in luke- 
warm milk; add 3 cups of flour and beat until smooth. Cover 
and set aside to rise in warm place until light — about 1^ 
hours; then add crisco and ^ cup sugar creamed, eggs well 
beaten, cocoa, remainder of flour, or enough to make soft 
dough, and salt. Knead lightly, place in greased bowl, cover 
and set aside in warm place, free from draft, until double in 
bulk — about 2 hours. Mold into loaves, place in well greased 
bread pans, filling them half full. Cover and let rise again 
until light — about 1 hour. Bake 40 to 45 minutes; 

Gluten Bread 

1 cake yeast 2 c. lukewarm water 

1 t. sugar 1 tb. crisco 

1 tb. salt 

Dissolve the yeast and sugar in lukewarm liquid; add 
crisco, then gluten, flour gradually, and salt. Knead thoroughly 
until smooth and elastic, place in well greased bowl, cover 
and set aside in a warm place, free from draft, to rise until 
light, which should be in about 2 hours. Mold into loaves, 
place in greased pans, filling them half full. Cover, let rise 
again, and when double in bulk, which should be in about 
1 hour, bake in a moderate oven 45 minutes. 

131 



Bread 



Raised Doughnuts 



1 c, milk /^[.c. crisco 

y^ cake Fleischmann's yeast 1 c. brown sugar 

X c. lukewarm water 2 eggs 

2 t. salt ^4 grated nutmeg 

Flour 

Scald and cool milk; when lukewarm, add yeast cake dis- 
solved in water, salt and flour, enough to make a stiflf" batter. 
Let rise over night. In the morning add melted crisco, 
sugar, well beaten eggs, nutmeg and enough flour to make 
a stiff dough; let rise again. Toss on floured board, roll 
to y2 inch thickness, shape with cutter and place on floured 
board, let rise 1 hour. Fry in deep crisco and drain on 
brown paper. Cool and roll on powdered sugar. 



Date Bread 

1 c. warm wheat mush X cake Fleischmann's yeast 

y^ c. brown sugar X c. warm water 

1 t. salt Flour 

1 tb. crisco ^ c. walnut meats 

^ c. dates 

Mix first four ingredients, add yeast cake dissolved in 
lukewarm water, and flour to knead. Cover and let rise 
over night. In the morning cut down and while kneading 
add nuts cut in small pieces and dates stoned and cut in pieces. 
Shape in a loaf, let rise in pan and bake for 50 minutes in a 
moderate oven. This bread is well adapted for sandwiches. 



Muffins (English) 

1 c. scalded milk 1^ t. salt 

1 c. boiling water ^ cake Fleischmann's yeast 

2 tb. crisco 1 egg 

^ c. sugar 4 c. flour 

Add crisco, sugar and salt to milk and water; when luke- 
warm, add yeast cake, egg well beaten, and flour. Beat 
thoroughly, cover, and let rise until light. Put greased 
muffin rings on a hot griddle. Fill half full with raised muffin 
mixture and cook slowly until well-risen and browned under- 
neath. Turn the muffins and rings and brown the other side. 
When muffins are cold, cut through the center, toast, and serve 
with marmalade. 

132 



Bread 



Hot Cross Buns 



1 c. scalded milk ^ t. cinnamon 
}4 c. sugar 3 c. flour 

2 tb. crisco 1 egg 

1 t. salt J4 c. raisins 

j/2 cake Fleischmann's yeast dissolved in J4 c. lukewarm water 

Add crisco, sugar, and salt to milk; when lukewarm, add 
dissolved yeast cake, cinnamon, flour, and egg well beaten; 
when thoroughly mixed add raisins, cover and let rise over 
night. In the morning shape in forms of large biscuits, 
place in pan greased with crisco, 1 inch apart, let rise, brush 
over with beaten egg, and bake 20 minutes. Cool, and 
with ornamental frosting make cross on top of each bun. 

Hot Cross Buns 

1 cake Fleischmann's yeast J4 c. crisco 

1 c. milk, scalded and cooled }4 c. raisins or currants 

1 tb. sugar 3j^ c. sifted flour 
K c. sugar 1 egg 

X t. salt 

Dissolve the yeast and 1 tablespoon of sugar in the luke- 
warm milk. Add 1^ cups of the flour, to make a sponge. 
Beat until smooth; cover and let rise until light, in a warm 
place, free from draft — about 1 hour. Add crisco and ^ cup 
sugar creamed, egg well beaten, raisins or currants, which 
have been floured, rest of flour, or enough to make a soft 
dough, and salt. Turn on board, knead lightly, place in greased 
bowl. Cover and set aside in a warm place, until double in 
bulk, which should be in about 2 hours. Shape with hand 
into medium-sized round buns; place in well greased pans 
about two inches apart. Cover and let rise again — about 
1 hour, or until light. Glaze with egg diluted with water; 
with sharp knife cut a cross on top of each; bake 20 minutes. 
Just before removing from oven, brush with sugar mois- 
tened with water. While hot, fill cross with plain frosting. 

Oven Scones 

2 cakes Fleischmann's 1 level t. salt 
compressed yeast 1 c. raisins 

2 c. milk, scalded and cooled }4 c. citron 

1 tb. sugar and 1 egg 

1 c. sugar 6^2 c. sifted flour 

^ c. crisco 

Dissolve the yeast and 1 tablespoon of sugar in the luke- 
warm milk; add 3 cups of flour and beat well. Cover and 

133 



Bread 

let rise in a warm place, free from draft, until light — about 
1 hour. Then add crisco and 1 cup sugar creamed, the egg 
well beaten, fruit well floured, balance of flour to make a soft 
dough, and the salt. Turn on board; knead lightly; form 
into 12 round cakes, cover and allow them to rise 15 minutes. 
Then roll % inch thick; cut across each way nearly through, 
making an impression of four cakes. Place in well greased 
pans; let rise about 1 hour, or until double size. Then brush 
with egg diluted with water. 



Lunch Rolls 

1 cake Fleischmann's com- 4c. sifted flour 

pressed yeast 1 egg 

1% c. milk, scalded and cooled 2 tb. crisco 

1 tb. sugar 1 t. salt 

Dissolve the yeast and sugar in the lukewarm milk; add 
crisco and 2 cups of flour. Beat thoroughly, then add the 
egg well beaten, balance of flour gradually, and salt. When 
all of the flour is added, or enough to make a moderately 
soft dough, turn on board and knead lightly and thoroughly, 
using as little flour on the kneading as possible, keeping 
dough soft. Place in well greased bowl. Cover and set 
aside in a warm place, free from draft, to rise about 2 
hours. When light, form into small biscuits, the size of a 
walnut. Place 1 inch apart, in shallow pans, well greased. 
Let rise until double in bulk — about ^ hour. Brush with 
egg and milk, and bake 10 minutes in hot oven. 



Raised Potato Cakes 

Dissolve 1 cake of Fleischmann's compressed yeast in 1 
cup lukewarm milk; add 1 cup of finely mashed potatoes and 
flour enough to make a sponge rather thin; set in warm place, 
well covered, until light. Cream 2 cups sugar with ^ cup 
crisco; add ^ cup lukewarm milk; 4 eggs (1 at a time), 1 tea- 
spoonful cinnamon, 1 teaspoonful allspice, 1 teaspoonful 
cloves, 1 cup chopped English walnuts, 1 cup raisins, 2 cupfuls 
flour and 3 tablespoonfuls ground chocolate; mix all the in- 
gredients well and put in buttered pan to rise. Set in warm 
place. When light, bake in moderate oven slowly. Re- 
quires long baking. 

134 



Bread 
Royal Muffins 

^ c. scalded milk l^ c. flour 

J4 c. sugar 1 c. corn meal 

1 t. salt J4 c. crisco 

j^ yeast cake dissolved in )4 c« lukewarm water 

Add sugar and salt to milk; when lukewarm add dissolved 
yeast cake, lj4 cups flour, cover, and let rise until light, then 
add cornmeal, remaining flour and crisco. Let rise over night, 
in the morning fill muffin rings, greased with crisco, ^ full; 
let rise until rings are full and bake 30 minutes in a hot oven. 

Rolled Oats Bread 

2 c. boiling water ^ cake Fleischmann's yeast, dis- 
}4 c. molasses solved in ^ c. lukewarm water 

1 tb. salt 1 c. rolled oats 

1 tb. crisco 4>^ c. flour 

Add boiling water to oats and allow to stand 1 hour; add 
molasses, salt, crisco, dissolved yeast cake and flour; let 
rise, beat thoroughly, turn into bread pans greased with 
crisco, let rise again and bake. 

Apple Cake 

1 c. scalded milk Flour 

y^ c. crisco 5 sour apples 

^ c. sugar J4 c. sugar 

1 t. salt }4 t. cinnamon 

1 cake Fleischmann's yeast 2 tb. currants 

J4 c. lukewarm water 2 eggs 

Mix first four ingredients. When lukewarm add yeast 
cake which has been dissolved in the lukewarm water, eggs 
and flour to make a soft dough, cover, let rise, beat thorough- 
ly and again let rise. Spread in a dripping pan greased with 
crisco, and brush over with melted crisco. Pare, cut into 
eighths, and remove cores from apples. 

Press sharp edges of apples in the dough in parallel rows, 
lengthwise of pans. Sprinkle with sugar, cinnamon and cur- 
rants, cover, let rise and bake in a moderate oven 30 minutes. 

Sweet French Buns 

1 cake Fleischmann's com- 3 level tb. butter or crisco 

pressed yeast 1 egg 

1 c. milk, scalded and cooled J/2 t. lemon extract 

J4 c. lukewarm water 4 c. sifted flour 

y^ c. sugar ^ t. salt 

Dissolve the yeast and 1 tablespoon of sugar in the luke- 
warm liquid. Add enough flour to make an ordinary sponge 

135 



Bread 

— about 1}4 cups. Beat until perfectly smooth; cover and 
set aside in a warm place to rise for 50 minutes, or until 
light. Add sugar and shortening creamed, egg beaten, lemon 
extract and about 2^^ cups of flour, or enough to make a 
soft dough. Add salt with the last of the flour. Knead 
until smooth and elastic, place in greased bowl, cover and 
set aside in a warm place to rise until double in bulk — about 
1 hour. Turn out on board and shape clover-leaf rolls, or 
any fancy twist. Let rise until light, about 1 hour. Bake in 
hot oven IS minutes. 

Waffles with Yeast 

1 cake Fleischmann's com- 1 tb. melted crisco 

pressed yeast 2 eggs 

2 c. milk, scalded and cooled 2)4 c. sifted flour 
1 tb. sugar 1 t. salt 

Dissolve the yeast and sugar in the lukewarm liquid, add 
shortening, flour, salt, and eggs well beaten. Beat thor- 
oughly until batter is smooth; cover and set aside to rise in 
a warm place, free from draft, for about 1 hour. When light, 
stir well. Have waffle iron hot and well greased, fill the cool 
side. Brown on one side, turn the iron and brown on the 
other side. If the batter is too thick, the waflle will be tough. 

Bread Sticks 

Take rusk or bread dough — rusk is better — and when 

light cut pieces from the side and roll under the hands to the 

length of the pan and the thickness of a lead pencil. Let 

rise until light, bake in a hot oven and when nearly done 

glaze with egg. ^ ^i. i t» 

^ ^^ English Buns 

1 cake Fleischmann's com- 4 c. sifted flour 

pressed yeast J4 t. salt 

J/2 c. milk, scalded and cooled 5 tb. sugar 

J/^ c. crisco, melted 4 eggs 

1 c. chopped almonds 

Dissolve the yeast and 5 tablespoons of sugar in the luke- 
warm milk. Add crisco, eggs unbeaten, flour gradually, and 

the salt. ^^^ „ 11 

Egg Rolls 

1 c. mashed Irish potatoes 1 c. sweet milk, scalded and 

1 cake Fleischmann's yeast cooled to tepid 

2 eggs 1 c. tepid water 
5^ c. sugar 2 tb. melted crisco 

Enough flour to make drop batter 

Boil potatoes until tender, put through ricer, while warm 
add the sugar to them, then the well beaten eggs — now the 

136 



Bread 

yeast which has been dissolved in the water, add milk and 
flour alternately. Set to rise in a warm place, when sponge 
has risen to twice its bulk, add melted crisco, make into a 
smooth dough, with about 1 quart of flour which has been 
sifted with 1 tablespoonful of salt. Knead thoroughly, 
set aside to rise, when light roll out, cut with biscuit cutter, 
place in well greased pans, and allow to rise again until double 
in size, which should take about 20 minutes, then bake. 

Tea Rolls 

1 cake Fleischmann's com- 1 tb. sugar 

pressed yeast 3 c. sifted flour 

}4 c. milk, scalded and cooled 2 tb. melted crisco 

j4 c. lukewarm water }i t. salt 

Dissolve the yeast and sugar in the lukewarm liquid. 
Add crisco (or butter) and half of the flour, beat until smooth, 
add rest of flour, or enough to make a moderately firm dough, 
and the salt. Knead thoroughly; roll out and shape as 
Parker House rolls. Place in well greased, shallow baking 
pans, cover and set to rise in a warm place, free from draft, 
for about 2 hours. When light, bake in a hot oven 10 
minutes. 

TIMBALES 

To make timbales you must have a timbale mold of iron. 
This is dipped into batter and is then held in hot fat until 
the coat of batter is cooked. Then this crust is slipped off 
the iron and another timbale case is cooked in the same way. 
The timbale irons are heart-shaped, star-shaped, round, 
square or oval. 

For the Batter 

The following recipe for timbale batter has been tried 
with success: Take ^ cup of flour and mix with a teaspoon 
of sugar and ^ teaspoon of salt. Add to it ^ cup of milk, 
a well beaten egg, tablespoon of melted butter or olive oil 
and whip until it is all blended. This batter should be placed 
in a cup or bowl into which the timbale iron may be dipped, 
so that the outside of the mold will be covered with the 
preparation. 

Timbale Cases 

Put a kettle of fat on the fire. It should get as hot as is 
required for baking doughnuts. Dip the timbale iron into 
the fat and let the mold heat. Then dip into the batter 

10 137 



Bread 

and lift it out again. A film of the batter will cling to the 
iron. Submerge this in the pan of fat, and when it is cooked 
lift it and set on a folded napkin or absorbent paper to drain. 
Then proceed to cook more timbale cases in the same way. 
Creamed mushrooms, chicken, veal, oysters or fish may be 
served in the cases. 

A Rich Combination — Mutton Timbales 

Take ^ pound of finely minced cold mutton, a teaspoon 
of chopped parsley, a tablespoon of bread crumbs, a dessert- 
spoonful of chopped mushrooms, 1 egg, a gill of stock, a little 
pepper and salt. Mix all the ingredients and steam for 20 
minutes. If canned mushrooms are used for this recipe 
they should be cooked in butter for a few minutes. Buttered 
timbale cases should be filled with the mixture set on a silver 
dish to serve and covered wuth a good, thick gravy with 
fried mushrooms in it. 

Chicken Timbales 

Cook together, till a paste is formed, ^ cup of stale bread 
crumbs and ^ cup of milk. Add 2 ounces of butter, the 
stiffly beaten white of 1 egg, salt to taste, a few grains only 
of cayenne, and a pinch of ground nutmeg. Add to this 
^ cup of raw chicken breast, which has been beaten to a 
paste in a mortar and forced through a fine strainer. Fill the 
timbale cases with this and garnish with mushrooms cut in 
fancy shapes. 



138 



CHAPTER XV 

PASTRY 

We have, for the last decade, been trying to exclude pies 
and substitute delicate puddings and fresh fruit in our dietaries, 
but there are some with whom nothing takes the place of pies. 
It is vastly important to know that the chief constituents of 
pastry are entirely antagonistic in their mode of digestion, and 
wherever used shortening with a low melting point free from 
odor and flavor and pastry flour of the soft winter wheat get 
best results. Use nothing but fresh, ripe fruit or delicate 
custards. 

In order to make good pie crust, everything must be ice- 
cold — the shortening, flour, water and utensils used in the 
preparation of the dough should all be chilled beforehand, 
— cutting the shortening into the flour with two silver knives 
chilled in ice water gives an even distribution of the shorten- 
ing and flour without melting the shortening. It is necessary 
to work rapidly and with a light touch. A heated kitchen is 
not productive of best pastry. Its lightness depends upon the 
amount of air enclosed and the expansion of that air in the 
baking. Its flakiness depends upon the kind and amount of 
shortening used. Crisco will give a tenderer crust than butter. 
Where the flavor of butter is desired, one tablespoonful may 
be added. In rolling pastry use a light motion rolling from 
you, as less force is expended on the outward stroke than on 
one where the hands are drawn back towards the body. 
Utensils best adapted are a small enamel mixing bowl, alumi- 
num measuring cup, two silver knives, one spatula, tablespoon, 
sifter, glass rolling pin, aluminum bread board and pastry 
wheel. 

Plain Pastry 

1 c. flour Just enough cold water to 

5 t. crisco hold dough together 

y2 t. salt (This makes two crusts) 

Sift the flour and the salt and cut the crisco into the flour 
until it is finely divided. Then add the water sparingly, 
mixing it with a knife through the dry materials. Form into 
a dough, roll out on a floured board, about ^ inch thick. Use 
a light motion in handling the rolling pin, and roll from the 
center outward. 

139 



Pastry 

The crisco should be of a consistency such that when 
scooped out with a spoon it rounds up egg shape. Crisco will 
always be in excellent condition for use if kept at the usual 
room temperature. 

Flake Pastry 

1 c. flour Just enough cold water to 

4 tb. crisco hold dough together 

J/2 t. salt (Two tb. should be sufficient) 

Sift the flour and the salt and cut half the crisco into the 
flour with a knife until it is finely divided. The finger tips 
may be used to finish blending the materials. Then add the 
water sparingly, mixing it with a knife through the dry materi- 
als. Form with the hand into a dough and roll out on a floured 
board to ^ inch in thickness. 

Spread one-third of the remaining crisco on the two- 
thirds of the dough nearest you; fold twice, so as to make 
three layers, folding in first the part on which the crisco has 
not been spread. Turn dough, putting folded edges to the 
sides; roll out, spread and fold as before. Repeat once more. 
Use a light motion in handling the rolling pin, and roll from 
the center outward. 

Plain Pie Crust 

\}4 c. flour Enough ice water to make a 

J/2 c. crisco dough 

}4 t. salt 

Cut the shortening into the flour with silver knife and roll 
the dough out. Dot over with crisco, fold several times and 
roll out again, line pans and cover with the same, or use the 
flake pastry for covering the pie. Crust for pie should be 
about J4 inch thick and rolled larger than pans to allow for 
shrinkage. Perforate top crusts to allow steam to escape. 



German Paste 

5 c. flour 2 yolks of eggs 

\J/2 c. crisco l}4 t. salt 

J/3 c. ground almonds Water 

1 c. sugar 

Sift flour and almonds into basin, rub crisco into them, add 
salt, sugar, eggs well beaten and water to make stiff" paste. 
Leave in cool place 2 hours, then roll out and use for pies. 

140 



Pastry 

T'ruit Turnovers 

(Suitable for Picnics) 

Make a nice pufF paste; roll it out the usual thickness, as 
for pies; then cut it out into circular pieces about the size of a 
small tea saucer; pile the fruit on half of the paste, sprinkle 
over some sugar, wet the edges and turn the paste over. Press 
the edges together, ornament them and brush the turnovers 
over with the white of an egg; sprinkle over sifted sugar and 
bake on tins, in a brisk oven, for about 20 minutes. Instead 
of putting the fruit in raw, it may be boiled down with a little 
sugar first and then enclosed in the crust; or jam of any kind 
may be substituted for fresh fruit. 

Hot Water Paste 

1 c. flour J^ t. salt 

4 tb. crisco 3^ t. baking powder 

3 tb. boiling water 

Sift flour, salt and baking powder into basin, rub crisco 
lightly into them, then stir in boiling water. Cool paste be- 
fore using or it will be too sticky to handle. 

French Pastry 

J/2 lb, flour Grated peel }^ lemon 

2 tb. sugar )4 lb. butter 
4 egg yolks ^ t. salt 

Sift together the flour, sugar and salt. Cut in the butter 
and lemon rind, then add the slightly beaten yolks. One or 
2 tablespoonfuls ice water may be needed. Set on ice to chill. 
Roll about ys inch thick, glaze top with beaten egg (white and 
yolk) sprinkle sugar, chopped nuts, or crystallized fruits. Bake 
in a moderate oven after cutting into desired shapes. 

To Glaze Pastry 

To glaze pastry, break an egg, separate the yolk from the 
white and beat the former for a short time. Then, when the 
pastry is nearly baked, take it out of the oven, brush it over 
with the beaten yolk of egg, and put back in the oven to set 
the glaze. 

When making pies tuck the upper crust under the lower 
crust and then press down with a fork. You will never have 
any trouble with juice running out, and in this way pies slip 
oflF the plate without trouble. 

141 



Pastry 

Rhubarb Pie 

Chop 2 cupfuls rhubarb, and let stand 10 minutes in water 
poured over it boiling hot. Drain, and mix with it the fruit, 
a cupful of sugar, the yolk of an egg, a tablespoon of butter, 
and 1 of flour, moisten with 3 tablespoonfuls water. Bake in 
one crust, covering the top with narrow strips of pastry 
crossed, or with meringue. 

Fruit-Rhubarb Pie 

Take 3 heaping cups chopped rhubarb, 1 of chopped and 
seeded raisins, and 3 plain crushed crackers, powdered. Mix 
and add ^ cup of molasses, 1^ cups sugar, 1 teaspoon butter, 
spice and salt to taste. This amount will make three pies. 
Bake in two crusts. 

Lemon Meringue Pie (Lettie) 

4 eggs 2 c. rich milk 

2 c. sugar 2 tb. butter 

2 tb. flour }4 t. salt 

3 large lemons 

Cream sugar and yolks of eggs, add salt, flour, then butter 
and milk. Add lemon just before baking. Put meringue on 
when pie is cool. 

Chess Cakes 

4 eggs 2 c. rich milk 

3 tb. cornmeal 4 tb. butter 
l}4 c. sugar }i t. nutmeg 

Cream the yolks of eggs and sugar. Add cornmeal. Scald 
the milk and add gradually to the custard. Add the flavoring 
and butter and fill pastry shells, using plain pastry. 

Recipe for the shells: Make a meringue of the white of 
egg, using 1 tablespoonful confectioner's sugar for each egg 
white. After the custard is well set, cover with meringue and 
place in moderate oven until nicely browned. 

Chess Cakes 

7 eggs 2 c. sugar 

^ c. butter X t. salt 

2 tb. cornstarch 2 tb. water 

1 c. jelly, apple or grape 

Mix cornstarch with sugar and cream with butter. Beat 
egg yolks with salt and add to mixture, stirring in warm jelly. 
After thoroughly mixed, add beaten whites. If too stiff, 2 

142 



Pastry 

tablespoonfuls water may be added. Line mold with plain 
pastry and fill with mixture. Cook 20 to 30 minutes. This 
filling is sufficient for 24 cakes. 

Apple Pie 

Sprinkle lower crust with flour, then add 1 cup sugar. Pare 
apples, slice thin and place in orderly manner. Add ^ tea- 
spoon salt and ^ teaspoon cinnamon or nutmeg and ^ table- 
spoon butter. Cover with upper crust and bake in moderate 
oven 1 hour. Use plain pie crust. 

Note — If juice boils out, lower temperature of oven. 

Pie Crust 

1 c. flour }4 t. salt 

5 tb. crisco 2 tb. water 

Combine ingredients as for plain pastry. Roll paste very 
thin. For all pies made with one crust, use a deep pie plate 
and line it without stretching the paste in the least. Remember 
that all pastry shrinks in the baking and allow for this shrink- 
age. Trim the edges with a fork or by fluting, and prick 
every part of the center and sides with a fork before placing 
at once in a quick oven. If gas range is used, place pastry on 
lower shelf; if a coal range, where a good bottom heat can be 
obtained. 

Note — Pastry burns readily and these crusts are very thin. 

Raisin Pie 

Boil 2 cups raisins, juice 1 lemon and ^ cup sugar with 1 
cup water until raisins are tender. Line pie-pan with pastry, 
put in raisins and dot over with butter and spice, cover with 
pastry and bake. 

Chess Cakes 

5 eggs (yolks) 2 tb. cornmeal 

2 c. sugar 1 c. sweet milk 

}4 c. butter Flavor with vanilla 

Mix custard well and bake in muffin rings lined with 
pastry. Make a meringue of beaten whites and 2 tablespoons 
sugar. 

Molasses Custard Pie 

2 c. sorghum 1 c. sugar 

4 tb. crisco 9 egg yolks 

1 tb. flour 
Cream yolks and sugar, add crisco and sorghum, beaten 
whites of 4 eggs. Use balance of the whites for meringue. 

143 



Pastry 

Pineapple Fie 

Pare the pineapples and chop as finely as possible. To 1 
cup of pineapple use 2 eggs, 1 cup milk, 2 tablespoons sugar, 
pinch salt, mix as custard and bake in rich pastry crust. 

Raisin and Apple Pie 

Line pie-tin with pastry, and place first one layer thin apple 
slices, a sprinkle of sugar and cinnamon; then a layer of raisins 
and so on until pan is full. Put on top crust and bake. 

Molasses Pie 

1^ c. sugar 1)4 c. molasses (sorghum) 

3 tb. butter 6 eggs 

7 tb. flour 

Cream sugar or butter and eggs together, add molasses and 
flour. Bake in pastry lined pans and make meringue of whites 
and 2 tablespoonfuls sugar. 

Blackberry Pie 

/Line a pie-plate with plain paste; carefully look over a pint 
of ripe blackberries; put them in a pie-dish, keeping them a 
little in the middle of the dish; dust with 2 tablespoonfuls 
flour, and add a cupful of sugar. Make a paste of a teaspoon- 
ful flour and little water, with which brush over the edge of the 
under crust to prevent the juice from escaping; add the upper 
crust and trim the superfluous crust from the edge with a 
knife. Bake in a quick oven. Dust with powdered sugar or 
cover with a meringue made of the white of 1 egg and a table- 
spoonful of pulverized sugar, or omit both and eat plain. 



Cherry Pie 

Prepare the requisite quantity of cherries by removing the 
pits; line a pie-plate with crusts, fill with cherries; sprinkle 
with a few bits of butter, about 2 tablespoonfuls flour, and ^ 
cupful of sugar if white cherries are used, but if red, sour ones, 
a whole cupful of sugar will be required. Cover with an upper 
crust, making a few short gashes in the center. Bake until the 
crust is done and of a delicate brown. 

144 



Pastry 

Lemon Raisin Pie 

One cupful chopped raisins, seeded; the juice and grated 
rind of 1 lemon, 1 cupful cold water, 1 tablespoonful of flour, 
1 cupful sugar, and 2 tablespoonfuls butter. Stir lightly to- 
gether and bake with upper and under crust. 

Coconut Pie 

One cupful grated fresh coconut, \}4 cupfuls sweet milk, 
the yolks of 4 eggs, a little salt, 1 tablespoonful melted butter 
and sugar to taste. Beat the whole about 5 minutes and 
put into shell previously prepared. Set into the oven and 
bake until the crust and filling are done, then cover with the 
whites (which have been beaten to a stiff froth) and browned 
before removing from the oven. If desiccated coconut is 
used soak it in milk over night. 

Meringue 

Beaten white of egg and 1 tablespoonful powdered sugar to 
make tender. One-sixteenth teaspoonful cream tartar. Place 
in very slow oven until biscuit colored. 

Clear Lemon Pies 

Dissolve 4 tablespoonfuls cornstarch in a little cold water 
and stir it in with 1^ pints boiling water until it thickens. 
Just before setting it away to cool, add 1 dessertspoonful of 
butter. Grate the rind and squeeze the juice of 3 lemons, and 
add with it about 1^ cups of sugar — the quantity of sugar 
must be governed largely by taste, as lemons vary so much in 
size and juiciness. Before the cornstarch is fairly cold, add 
it to the lemon and sugar. 

Line two pie-plates; prick it to prevent its rising unevenly 
and bake it. Fill these crusts with the mixture, return them to 
the oven till thoroughly heated, then spread over them a 
meringue of the whites of 3 eggs. Brown it delicately, and 
cool the pies gradually. They should be entirely cold when 
served. 

Butter -Scotch Pie 

Mix 1 cupful dark brown sugar with 3 tablespoonfuls flour 
and a pinch of salt; add the yolks of 2 eggs, 1 teaspoonful 
melted crisco and 1 cupful milk. Cook in double boiler until 
thick and pour into baked crust. Cover with meringue and 
bake in oven. 

145 



Pastry 

Butter-Scotch Pie 

Bake pastry rolled as for pie crust on the outside of an 
inverted pie-pan. Prick the paste all over and set it on a tin 
sheet to keep the edge from contact with the oven. When 
baked set inside the pan, turn in butter-scotch filling and cover 
with meringue, made of the whites of 2 eggs and 2 table- 
spoonfuls granulated sugar. Let bake about 10 minutes. 
Serve when partly or wholly cold. 

Filling for Lemon or Orange Pie 

1^ tb. cornstarch 1 egg yolk 

1 c. boiling water ^4 tb. butter 
1 c. sugar Pinch salt 

1 large lemon or orange (juice) 1 large lemon or orange (rind) 

Separate the yolk and white of egg. Mix cornstarch to the 
consistency of cream with cold water. Add boiling water until 
cornstarch loses its whiteness and becomes transparent. Add 
sugar, let boil up once over the fire, then place in double boiler 
over hot water for }4 hour. When cooked IS minutes, add 
the grated rind and piece of butter, allow to cook until no taste 
of cornstarch is perceptible. Remove from the fire, add the 
beaten yolk of egg, the juice of lemon or orange and a generous 
pinch of salt. Pour into the baked crust. Add meringue and 
bake in quick oven. 

Mincemeat 

Boil 2 pounds tongue until tender, 3 pounds round steak; 
when cold chop fine. 

4 lbs. raisins ^ oz. cloves 

4 lbs. sugar ^2 oz. allspice 
1 lb. orange or lemon peel I t. mace 

1 oz. cinnamon 1 t. white pepper 

Juice and rind of 5 lemons 1 pt. brandy 

1 pt. wine 3 pts. good cider 

Put fruit together and boil in liquor from beef for about 
}4 hour; drain, add spices, 1 pound suet chopped fine; add 
liquids and the 5 pounds chopped apples. Put in quart jars 
and seal. Will keep for months. 

Mincemeat Pie 

Make rich crust and fill with mincemeat, adding a little 
hot water to it if not thin enough. Put on top crust and bake. 

146 



Pastry 
Pumpkin 

1 qt. stewed pumpkins ^ c. molasses 

3 c. rich milk 4 eggs (save whites for 

1 c. sugar meringue) 

Salt, cinnamon and ginger to taste 

Banbury Tarts 

1 c. raisins Juice and rind of 1 orange 
)/2 c. currants J4 c. sherry 

2 large soda crackers 1 c. brown sugar 
Juice and rind of 1 lemon 1 egg 

Roll crackers, mix ingredients. Roll pastry very thin. Cut 
in rounds, place 2 teaspoonfuls of the mixture in center, wet 
edges, fold, press edges together with fork dipped in flour. Snip 
holes in top with scissors. Bake until brown in hot oven. 

Napoleons 

Bake paste in three thin sheets, pricking thoroughly before 
baking. When baked, put together with cream filling. Cover 
top with confectioner's icing, and sprinkle generously with 
finely chopped pistachio nuts. 

Valentine Tarts 

Bake flake pastry in small, fancy patty pans. Fill with 
valentine cream, placing ^ blanched almond on each. 

Filling for Lemon Tarts 

5 tb. flour, or 1 c. sugar 

3 tb. corn starch 1 t. crisco 

1 lemon, juice and rind 2 c. boiling water 

2 egg yolks 

Mix the flour and sugar, crisco and lemon (rind to be grated, 
juice strained so no seeds remain; they give that unpleasantly 
bitter taste). Add the hot water and let boil up once. Place 
in double boiler, add the beaten egg yolks, stirring constantly. 
Cook about 10 minutes. 

Valentine Cream 

J^ c. flour 2 c. scalded milk 

yi t. salt 1 c. finely ground almonds 

2 tb. sugar 1 t. almond extract 

2 eggs 

Mix and sift the dry ingredients. Beat the eggs well and 
add to the dry mixture. Gradually pour over this the scalded 
milk, stirring constantly until it thickens. Cook 15 minutes 
in a double boiler. Stir in the almonds, and add the extract. 

147 



Pastry 



Lemon Jelly for Tarts 



2 tb. gelatin }4 c. cold water 

2y2 c. boiling water ^4 c. lemon juice 

Soak gelatin 20 minutes in cold water, then dissolve in 
boiling water. Strain and add sugar and lemon juice. Mold 
and chill. 

Tart Filling 

^ c. raisins ^ c. currants 

}^ c. citron 

Chop fine. I put them through the food chopper. Roll 
the pastry moderately thin and cut into 4-inch squares; on the 
center put a portion of the fruit mixture, and bring the corners 
together, moistening them slightly to keep in place. Bake in 
an oven hot enough for flake pastry. 

Cherry Pie 

Stone a quart of red cherries; cover with a cupful of sugar 
mixed with 2 tablespoonfuls of flour. Line two deep pie- 
dishes with plain pastry and brush it over with the white of an 
egg> slightly beaten. Stand aside while you roll out the upper. 

Almond Layer Pie 

Pastry Filling 

\y2 c. flour 6 tb. crisco 

7 tb. crisco 1 c. sugar 

^2 t. salt 3 eggs 

Water }4 c. blanched and powdered 

almonds 
Grated rind of 1 lemon 

Make a short crust of flour, crisco, salt and water. Roll 
out thin and line bottom and sides of a pie-pan. Cream 
crisco, add sugar and cream together; add yolks of eggs 
separately and well beaten; then rind of lemon, almonds and 
lastly well beaten whites of eggs. Mix thoroughly and spread 
one-half of the mixture onto the pastry. Then cover with a 
layer of pastry, the rest of mixture, and lastly cover with 
pastry. 

If liked, the pastry may be rolled out, brushed over with 
crisco, then mixture spread over it, and rolled up to form a 
roly-poly. Bake in a moderate oven until brown. 

148 



Pastry 
Apple Dumplings 

2 c. flour ^ t. salt 

4 tb. crisco Sugar 

^ c. milk Cinnamon 

4 t. baking powder Crisco 

4 apples 

Mix first five ingredients the same as for baking powder 
biscuits. Roll }4 inch thick, cut into squares and lay in the 
center of each an apple, pared and cored. Fill place that was 
cored with sugar and cinnamon and take corners and pinch 
together. Place in a baking pan greased with crisco, dot over 
with sugar and crisco and bake in a moderate oven until brown. 
These are best served hot. 



149 



CHAPTER XVI 

CAKES— GINGERBREADS 

"Cake is to the appetite what mirth is to the melancholy." 
Brown Sugar Cookies 

2 eggs 2 t. cream tartar 

1)4 c. brown sugar 1 t. soda 

^ c. butter or crisco X t* salt 
1 t. vanilla 3 c. flour 

In measuring sugar, pack solidly in cup. Combine sugar, 
butter and eggs well beaten. Add flour, soda, cream tartar 
and salt. 

Filled Cookies 

1 c. sugar (fine granulated is best) 1 egg 

^2 c. crisco or butter 1 t. soda 

)4 c. milk 2 t. cream tartar 

3)4 c. flour 1 t. vanilla 

Filling 

1 c. chopped raisins }4 c sugar 
}4 c. water 1 t. flour 

Cook until thick, being careful not to burn. 

Roll cookies thin and put in pan with a teaspoonful of 
the filling on each, letting it come not quite to the edges. 
Place another cookie on each and bake in a moderate oven. 

Snaps 

}4 c. crisco 1 t. baking powder 

2 c. light brown sugar }4 t. ground cinnamon 
2 c. flour (sifted before measured) ^ t. nutmeg 

Yolks of 3 eggs (well beaten) X t- cloves 
J/2 oz. carb. ammonia }4 t. lemon extract 

Pulverize the ammonia; then dissolve it in about J/2 cup 
of water (cold). After it is all mixed put by teaspoonfuls 
the mixture in well greased baking sheet about 3 or 4 inches 
apart. 

Peanut Macaroons 

White 1 egg J^ t. flour 

Pinch cream of tartar ^ c. peanuts 

J4 c. sugar 
Beat the whites with the cream of tartar until stiff. Beat 
in one half the sugar. Add the rest of the sugar, folding it in 
with the flour and pounded nut meats. Bake in a moderate 
oven on paper on the bottom of pans. 

150 



Cakes — Gingerbreads 

Peanut Cookies 

1 c. flour 1 egg, beaten well 

1 t. baking powder 2 tb. sweet milk 

2 tb. crisco J^ t. salt 

^2 c. sugar 1 c. finely chopped peanuts 

Sift dry ingredients together. Cream crisco and sugar, 
add egg well beaten, put in little flour, and a little milk 
alternately till all is added. Add peanuts finely chopped. 
Drop by teaspoonfuls on greased tins an inch or two apart. 
Put half a peanut on each cookie and bake in a quick oven. 
(Two cupfuls peanuts equal ^ cupful shelled.) 

Molasses Cookies 

}4 c. sugar 1 t. ginger 

1 c. molasses ^ c. cold water for soft cookies 

^2 c. crisco or boiling water for crisp 

1 t. salt cookies. 

2 rounding t, soda Sufficient flour to roll out 

Mix sugar, molasses and shortening. Add water and 
2 cups of flour mixed and sifted w^th soda, salt and spices. 
Add enough more flour to roll out. Bake in hot oven. 

Hermits 

2 c. brown sugar 2 tb. hot water 

^ c. crisco 1 c. chopped raisins 

3 eggs yi t. ginger 

1 t. soda 1 t. each of cinnamon, cloves 

Flour to mix a soft dough and nutmeg 

Combine brown sugar, crisco and yolks of eggs well beaten; 
add whites of eggs beaten until stiff, soda dissolved in hot 
water, 2 cups of flour mixed and sifted with spices and raisins 
mixed with a little flour; then add enough more flour to mix 
a soft dough. Roll out, shape, and make as molasses cookies. 

Ginger Snaps 

1 c. molasses }4 t. soda 

}4 c. crisco 1 tb. ginger 

3^ c. flour 1^ t. salt 

Heat molasses to the boiling point and pour over crisco 
and dry ingredients mixed and sifted. Chill thoroughly. 
Toss one-fourth of the mixture on a floured board, and roll 
as thinly as possible; shape with a small, round cutter, first 
dipped in flour. Place close together on a sheet greased 
with crisco and bake in a moderate oven. 

151 



Cakes — Ginger breads 

Spice Fancies 

J^ c. molasses }4 t. soda 

X c. sugar J/2 t. salt 

3 tb. crisco }4 t. cloves 

1 tb. milk X t. cinnamon 

2 c. flour X t. nutmeg 

Heat molasses to the boiling point. Add sugar, crisco 
and milk. Mix and sift dry ingredients and add to the first 
mixture. Cool thoroughly. Toss on a floured board, roll 
as thinly as possible, shape with a small cutter. Place on a 
sheet greased with crisco and bake in a moderate oven. 

Drop Cakes 

}/2 c. crisco 2 c. flour 

1 c. sugar 4 t. baking powder 

2 eggs 2 t. cinnamon 
X c. milk X t. salt 

Cream crisco and sugar, add well beaten eggs. Sift dry 
ingredients and add to mixture, alternating it with the milk. 
Bake in gem pans that have been greased with crisco. 

Ginger Crackers 

1 pt. New Orleans molasses 1 level tb. soda, ginger, cloves 
X c. crisco and cinnamon 

Put the whole on stove to boil. Flour to stiffen. Roll 
out and cut. 

Oatmeal Crisps 

2}4 c. dry oatmeal 2 tb. melted crisco 

2 eggs 2 t. baking powder 

1 c. sugar }4 t. salt 

Vanilla to taste 

Mix, drop on greased pan, baking in a moderate oven. 
Scotch Cookies 

2 eggs 2 tb. flour 

2 tb. crisco 2 c. rolled oats 

1 c. brown sugar 1 t. salt 

1 t. vanilla 

Beat eggs, add remaining ingredients. Drop by teaspoon- 
fuls on criscoed pan, and spread each out thinly as small 
cookies. Bake in moderate oven until brown (about 6 
minutes). 

152 



Cakes — Gingerbreads 

Walnut Cakes 

J^ c. crisco 2 c. flour 

^ c. brown sugar j^ t. cinnamon 

}4 c. boiling water H t. cloves 

2 tb. molasses K t. nutmeg 

1 t. soda )4 t. salt 

Walnut halves 

Cream crisco and sugar, add water and molasses. Sift 
dry ingredients and add to first mixture. Drop from a spoon 
on baking tin, greased with crisco. Press a half walnut 
meat into each cake and bake in a moderate oven. 

Chocolate Cookies 

}4 c. crisco 2 oz. chocolate 

1 c. sugar 2}4 c. flour 

1 egg 2 t. baking powder 

1 t. salt K c. milk 

^ t. vanilla 

Cream the crisco, add sugar gradually, egg well beaten* 
salt and melted chocolate. Beat well and add flour, mixed 
and sifted with baking powder, alternately with milk. Roll 
very thin, shape with small cutter, and bake in a moderate 
oven. 

Rolled Oats Wafers 

2 tb. crisco 1 t. vanilla 
6 tb. sugar }i t. salt 

1 egg 1 c. rolled oats 

Cream the crisco with sugar, add beaten egg, vanilla, salt 
and oats. Drop from a spoon on a baking tin that has been 
greased with crisco. Bake in a moderate oven. 

Sultana Delights 

^ c. crisco 1 t. salt 

1^ c. sugar 1 t. cinnamon 

3 eggs 1 c. English walnuts 
1 t. soda }4 c. currants 

1>^ tb. hot water J4 c. raisins 

3)4 c. flour 

Cream the crisco, add sugar gradually, and eggs well 
beaten; add soda dissolved in hot water, and one-half the 
flour, mixed and sifted with salt and cinnamon. Then add 
fruit which has been dredged with 1 tablespoonful of the 
measure of flour. Add remainder of flour last. Drop by 
spoonfuls 1 inch apart on sheets greased with crisco and bake 
in a moderate oven. 

11 153 



Cakes — Gingerbreads » 

Rocks 

Beat white of 1 egg stiff and add 2 teaspoonfuls pulver- 
ized sugar and chopped nuts. Flavor, spread over wafers 
or crackers and brown sHghtly in moderate oven. 

Rocks 

Cream 1 cup of sugar, ^ cup butter, 2 well beaten eggs, 
Ij/^ cups flour, 1 teaspoon cinnamon, 1 teaspoon cloves, 
^2 pound chopped English walnuts and cup raisins, 1 teaspoon 
soda dissolved in little hot water. Mix and drop on buttered 
baking sheet. Bake in moderate oven. 

Fresno Raisin Cookies 

^ c. crisco 1 c. raisins (seeded) 

2 c. sugar 4 eggs 

5 c. flour 1 t. lemon 

}4 c. milk 1 t. vanilla 

1 c. raisins (seedless) 1 t. soda 

1 t. salt 

Cream crisco and sugar, add eggs (whole), one at a time. 
Beat until batter is smooth. Add lemon and vanilla. Alter- 
nate with flour and milk and stir till nice and smooth. Lastly 
stir in raisins, which have been ground through a meat chop- 
per. The dough should be as soft as can be handled nicely. 
Roll out on well floured board ^ inch thick. Sprinkle with 
sugar, passing the rolling-pin over the dough once to adhere 
to the sugar. Bake 6 to 8 minutes in a moderately hot oven. 

Peanut Cookies 

2 tb. crisco 2 tb. milk 
}4 c. sugar 1 c. flour 

^ t. salt IH t. baking powder 

1 egg ^2 t. vanilla 

^ c. peanuts chopped fine 

Cream the crisco, add sugar and well beaten eggs. Stir 
in the milk and vanilla and add this to the dry ingredients 
that have been well sifted together. Stir in the peanuts last 
of all and drop by spoonfuls on a buttered pan. Bake in a 
moderate oven. 

154 



Cakes — Gingerbreads 



Hermits 



}^ c. crisco ^2 t. cinnamon 

1 c. sugar }4 t. cloves 

2 eggs }4 t. mace 
J4 c. milk ^2 t. nutmeg 

2>? c. flour H t. salt 

2 t. baking powder 1 tb. cocoa 
y2 c. raisins chopped fine 

Cream the crisco and sugar; add the eggs beaten together; 
alternate with milk and dry ingredients sifted together. 
Roll }4 ir'ch thick, cut in squares or circles and bake in mod- 
erate oven until well set. 

Fresno Gems 

Place 1^ cups of sugar, ^ cup of crisco and 3 eggs in 
mixing bowl; cream thoroughly until smooth and light. Sift 
3 cups of flour three times with a teaspoon each of salt and 
cinnamon, }^ teaspoon of cloves and 4 teaspoonfuls of baking 
powder. Add this alternately to first mixture with a scant 
cup of clear coffee (or add 1 tablespoon of pulverized coffee 
to flour and use milk in batter), then stir in lightly 1 cup of 
raisins, seeded, halved and floured. Bake in deep greased 
pans in moderate oven. 

Oatmeal Cookies 

2 c. rolled oats 1 c. crisco 

2 c. white flour 1 t. salt 

1}4 c. brown sugar 

Mix ingredients thoroughly with hand. Dissolve ^ 
teaspoon soda in ^ cup hot water; add little by little till 
mixture is dissolved. Roll thin with plenty of flour. Bake 
in a quick oven. 

Filling for Cookies 

1 c. chopped raisins ^ c. water 
}4 c. sugar 1 t. flour 
Cook until thick. 

Coconut Cookies 

2 eggs 3 c. flour 
1 c. sugar 1 t. salt 

1 c. cream ^ c. shredded coconut 

3 t. baking powder 

Beat eggs; add gradually sugar, coconut, cream and dry 
ingredients. Chill, toss on floured board, pat and roll ^ 
inch thick, cut round. Bake in moderate oven. 

155 



Cakes — Gingerbreads 

Sugar Cookies 

^ c. crisco 2 t. baking powder 

1}4 c. sugar 1^ t. salt 

2 eggs }4 t. soda 

3>^ c. flour 1 c. sour milk 

Cream the crisco, add sugar gradually, creaming after 
each addition. Beat the eggs and add to the mixture. Sift 
the dry ingredients together and add to the first mixture, 
alternating at first with the sour milk. Keep cold and as 
soft as can be handled. Roll to ^ inch thick. Bake on 
reverse side of a baking sheet. Just before placing in the 
oven, sprinkle with sugar. 

Snowballs 

6 egg whites 1 c. pastry flour 

^ c. confectioners* sugar 5 drops of almond flavoring 

^ t. cream of tartar 

Sift the sugar three times and the flour five times and 
measure carefully. Beat the eggs very stiff and dry and beat 
in the sugar, continue beating until thick, then fold in the 
flour sifted with the cream of tartar and add the flavoring. 
Drop large spoonfuls in ungreased ring molds and bake in 
slow oven; cool before taking from rings. Cover with a cooked 
icing and roll on all sides in shredded coconut. 

Drop Cakes 

^ c. crisco 1 c. flour 

J^ c. sugar 2 t. baking powder 

J4 c. milk 1 c. chopped nuts 

)4 t. salt 2 eggs 

Mix ingredients as you would for a loaf cake and drop on 
buttered tins, using a heaping teaspoonful for each cake. 

Cream Puffs 

1 c. hot water 1 c. flour 

}4 c. crisco 4 eggs 

}4 t. salt 

If eggs are very large you will not need so many. Boil 
the crisco and water together. Add the flour and stir till the 
mixture leaves the sides of the saucepan. Add the unbeaten 
eggs, one at a time, mixing each in well before adding another. 
Drop by tablespoonfuls on a buttered pan and bake in a 
moderate oven. 

156 



Cakes — Gingerbreads 

Filling for Cream PuflEs 

2 c. milk 2 eggs 

8 tb. flour K c- sugar 

X t. salt 1 t. vanilla 

Scald the milk and pour it slowly into the dry ingredients 
that have been well mixed together, stirring constantly. 
Cook till smooth. Add the well beaten eggs just before 
removing the mixture from the double boiler. Cool and add 
flavoring. 

Peanut Cookies 

}4 c. butter 2 tb. milk 

}4 c. sugar 1 c. flour 

}^ t. salt Ij/^ t. baking powder 

1 egg ^ t. vanilla 

^ c. peanuts pounded fine 

Cream butter, add sugar and well beaten egg. Stir in 
the milk and vanilla and add this to the dry ingredients that 
have been well stirred together. Stir in the peanuts last of 
all and drop by spoonfuls on a buttered pan. Bake in a 
moderate oven. 

Ammonia Tea Cakes 

2 eggs 3 c. flour 

1 c. sugar )4 oz. carbonate of ammonia 

}4 c. butter 1 t. vanilla 

Cream the butter, add the beaten eggs and stir in the 
sugar and vanilla. Dissolve the powdered ammonia in 
2 tablespoons of water and add it with the flour quickly. 
Roll out, cut into cakes and bake immediately. 

Nut Wafers 

1 tb. crisco 7 tb. flour 

1 c. brown sugar 2 eggs (whites only) 

1 c. ground nut meats 

Sift sugar and flour together, rub in crisco; add well 
beaten whites and pinch of salt. Work in the ground nut 
meats. Drop from spoon on well criscoed tins. Bake in 
hot oven. 

German Crisps 

^ c. crisco 1 lemon, grated rind and juice 

2 c. sugar 3 eggs 

Flour enough to knead a soft dough. Roll out very thin, 
brush with white of egg, sprinkle with sugar and bake in hot 
oven. 

157 



Cakes — Gingerbreads 

Wafers to Serve with Salad 

2 c. flour 1 t. salt 

1 t. cream tartar 1 tb. crisco 

Sift together the dry ingredients, add the crisco, mixing 
thoroughly. Then add just enough sweet milk to make a 
stiff dough. Roll thin and cut out any shape. Bake in 
quick oven. 

Hermits 

1}4 c. sugar 1 t. soda 

1 c. crisco ^ lb. chopped raisins 
2}4 c. flour 1 lb. nuts, chopped not too 

3 eggs fine 

}4 t. salt 2 t. cinnamon 

Cream crisco, add sugar and cream, add eggs and beat 
well. Dissolve soda in 1 tablespoonful of hot water, add to 
mixture. Sift dry ingredients together and stir in, and 
lastly, add the fruit. Grease cake tin well with crisco, and 
drop mixture on by teaspoonfuls. Bake in a moderate oven. 



Crisco Brownies 

^3 c. crisco 2 eggs, well beaten 

^ c. sugar 1 c. flour 

^ c. dark molasses 1 c. nuts 

Mix in the usual manner. Beat eggs but do not separate 
them. Bake in small, fancy-shaped tins or in a sheet and 
cut in squares. These are a cross between cake and candy 
and are very delightful. 



Brownies 

1 c. granulated sugar }i t. salt 
6 tb. melted crisco ^ c. flour 

2 eggs 1 c. English walnuts, chopped 
2 squares chocolate, melted In 1 fine 

tb. boiling water and stirred 1 t. vanilla 
until smooth 

Spread very thin in square pans and bake in a slow oven 
about 25 minutes. Cut in strips and serve with ice-cream. 
This is a cross between cookies and heavy cake. 

158 



Cakes — Gingerbreads 

Jim Crows 

Beat in a pan over a slow fire 1 pound of sugar beaten 
into 4 egg whites until it thickens. Remove from fire and 
beat until cold; mix ^ pound skinned and finely shaved or 
crushed almonds and ^ cupful of cocoa in this meringue. 
Drop small cakes, resembling a rock, with a teaspoon, on 
well greased and floured pans. Let rest about 1 hour and 
bake in a moderate hot oven about 10 or 15 minutes. As 
soon as top and bottom have a firm crust, they are baked. 
Must be creamy inside after baking. Let cool and remove 
from pans. 

Fruit Wafers 

J^ c. butter 4 eggs (yolks only) 

1 c. sugar 2 c. flour 

}4 c. molasses 2 t. baking powder (leveled) 

^x. milk }4 c. nut meats 

}4 c. wine or grape juce 3 c. fruit 

3 t. spice 

Add flour, roll out thin and cut in fancy shapes. This 
same made a little thinner by adding grape juice, baked in 
bread pan, and cut, when cool, in slices, is fine for lunches. 

Oatmeal Cookies 

1 c. sugar 1 t. soda 

}4 c. crisco 7 tb. sour milk 
1 c. oatmeal Nuts may be added if 

1 c. coconut desired 

2 c. flour 1 c. raisins, chopped 

Drop a teaspoonful on a buttered pan. 

Marguerites 

1 c. sugar J4 c. water 

2 eggs Pinch cream tartar 

Boil until it spins a thread. Have whites of 2 eggs beaten 
and pour syrup slowly over the egg, beating constantly. 
When stiff" spread on round or shaped wafers or crackers. 
Sprinkle nuts or fruit on top and place in moderate oven 
until slightly browned. 



159 



CHAPTER XVII 

VEGETABLES— POTATOES 

Boiled Potatoes 

Wash the potatoes, and put them into boiling water. 
Cook until they can be pierced with a fork. Drain off water, 
set in a vessel on the back of the stove to dry the potatoes; 
and, if covered with skin on, cut a gash in each potato as they 
are sent to the table. 

Potatoes with Cream Sauce 

Cut the boiled potatoes into dice ^ inch square. Put 
over each quart of potatoes 1 cup of white sauce; to this add 
1/2 teaspoon more of salt and ^ teaspoon of pepper. 

Scalloped Potatoes 

Put the potatoes with cream sauce into a baking dish, 
alternating a layer of crumbs with several spoonfuls of po- 
tatoes. Put crumbs on last, dot over with butter, bake 
brown. 

Delmonico Potatoes 

Use the above recipe, putting in cheese instead of crumbs. 

Potatoes au Gratin 

Melt a tablespoon of crisco in the frying pan, stir in 2 
tablespoonfuls of flour, put in as much or a little more cheese 
than crisco; after melting stir in 1 cup milk, cook until it 
thickens, season with salt and pepper. Put in a baking pan 
a layer of cold boiled potatoes and sauce alternately, baking 
20 minutes. 

Potato Pancakes 

Take a quart of grated potatoes, season with salt and 
pepper, add 3 eggs, yi cup of milk, 1 teaspoonful baking 
powder and flour enough to make it stiff" enough to fry. 

Potato and Cheese Puff 

Cook and mash at noon enough potatoes for both dinner 
and supper. Add to 1 quart of the potatoes 2 slightly beaten 
eggs, salt, pepper, celery salt, or paprika, and grated cheese 

160 



Vegetables — Potatoes 

in quantity to suit taste. Mash together thoroughly with 
wooden spoon, a little milk or cream may be added. Butter 
a baking dish, sprinkle sides and bottom with bread crumbs, 
and fill dish with mixture. Round top in mound and sprinkle 
a few bread crumbs on top. Bake for about 20 minutes. 

Stuffed Potatoes 

Select long, smooth Irish potatoes, wash, rub with crisco 
and bake until soft. Cut in halves and with a spoon remove 
the inside of potatoes. Cream with butter, pepper, salt 
and little cream. Refill the potato cases. Dip each in 
cheese, replace in oven and bake 15 minutes. Serve on hot 
napkins. 

Sweet Potato Croquettes 

2 c. mashed boiled sweet 1 tb. crisco 

potatoes 1 t. salt 

2 tb. sugar 1 egg, well beaten 

Pinch of black pepper 

Add sugar, salt, pepper and crisco to hot potatoes and 
fold in well beaten eggs. Add ^ cupful raisins plumped in 
hot water; shape into small croquettes, dip in flour, then in 
egg and in crumbs and fry in deep crisco heated until a crumb 
of bread turns a golden brown in 40 seconds. Drain on 
absorbent paper. 

Potato Nests 

Boil 6 medium-sized potatoes and when thoroughly 
cooked, run through ricer, add ^ teaspoon melted butter 
and yolk of 1 egg. Salt and pepper to taste. Put in pastry 
bag. Arrange potatoes on chop dish and put in oven to 
brown. Fill with green peas when ready to serve. 

Potato Balls 

Peel large potatoes and with a potato scoop make balls, 
reserving balance of potato for soup or mashed potatoes. 
Boil the balls in water, to which add 1 teaspoonful salt, until 
they are tender, then drain and pour white sauce over them. 

Potatoes au Gratin 

Dice cold boiled potatoes fine, and mix with a cup of 
thick cream; season with salt and pepper and let stand over 
the stove where it will be merely warm till the potatoes have 
absorbed most of the cream; then scatter sifted crumbs over 
the top, dot with butter and brown in the oven. 

161 



Vegetables — Potatoes 

Potato PufiE 

2 c. cold mashed potatoes 2 eggs 

2 tb. butter 1 c. milk 

Beat potatoes and butter to a cream, add the other in- 
gredients, salting to taste. Beat all well together, pour in 
a buttered dish and bake. 

French Fried Potatoes 

Wash and pare small potatoes. Cut lengthwise into thin 
sHces, and soak in cold water. Remove from water, dry 
thoroughly, and fry in deep, hot crisco. Drain on paper 
and sprinkle with salt. Serve hot. 

For frying potatoes, or any article containing considerable 
moisture, the crisco should be hot enough to turn a cube of 
bread a golden brown in 20 seconds. For frying, potatoes 
should always be cut in thin slices. 

Potatoes Brabant 

Prepare as for boiled potatoes, using small ones of a uni- 
form size, if possible. Cut in two, lengthwise. Parboil 10 
minutes. Drain and place in a baking tin. Bake until 
soft. Baste three times during the baking with melted 
crisco. 

Potatoes au Gratin 

Peel raw potatoes, cut fine. Place in a baking dish a 
layer of potatoes, then add grated cheese, butter, salt and 
cayenne pepper, and so on until dish is full. Then turn 
milk over all, until potatoes are just covered. Bake in mod- 
erate oven J/2 hour. 

Potato Puffs 

Take 1 cup cold mashed potatoes and stir into it ^2 cup 
sifted flour and 1 teaspoonful salt and ^ teaspoonful baking 
powder. Lastly add 2 well beaten eggs. Drop by spoonfuls 
into crisco heated for 40-second test, drain and serve hot. 
Oysters may be enclosed in each pufF. 

Potato Balls 

Add to beaten yolks of 2 eggs 2 tablespoonfuls of cream, 
2 cupfuls of hot mashed potatoes, 2 tablespoonfuls crisco, 
J^ cupful grated yellow cheese, ^ teaspoon salt and cayenne 

162 



Vegetables — Potatoes 

pepper and grated nutmeg to taste. Mix well and shape 
into balls the size of apples; roll each in bread crumbs and 
then in egg which has been beaten with milk, then in crumbs 
again; press each side of the apples to form a slight indenta- 
tion; drop in hot crisco. 

Creamed Potatoes 

2 c. boiled mashed potatoes X c. hot milk 

2 tb. butter 1 t. salt 

Dash of white pepper 

Stir the butter, milk, and seasonings into the potatoes, 
cream well and serve hot. Set in the oven for a few minutes, 
to keep hot. 

New Potatoes 

2 qts. potatoes 1}4 t. salt 

2 tb. butter 1 pt. milk 

J/i t. pepper 

Wash the potatoes and rub off the skins. Cook them in 
boiling water till easily pierced with a fork. Drain off water, 
add milk and seasoning and serve as soon as the milk is hot. 
Cream sauce may be used instead of butter and milk. 

German Fried Potatoes 

Parboil the potatoes with the skins on, cut up in slices 
(not too thin); now put in a frying pan enough clarified but- 
ter to cover bottom of pan; when the butter has melted put 
in the potatoes, saute well, then press them in the corner of 
the pan so as to form an omelet and brown well. Serve hot. 
Add green and red peppers for **0'Brien Potatoes." 

Cottage or Homie Fried Potatoes 

Potatoes German fried saute, cottage or German fried 
potatoes are prepared as follows: Treat as above for German 
fried, slice them clear across, salt and pepper, dip in hot 
butter to make the body set, then saute, browning on both 
sides. The boiled potatoes may be made into an omelet 
and nicely browned. 

Hashed Browned Potatoes 

Season a little more than a pint of cold boiled potatoes 
which have been boiled in salted water and chopped into 
small dice, using 1 saltspoon of salt and ^ teaspoon black 

163 



Vegetables 

pepper. Having stirred the seasoning well through the 
potatoes turn them into an iron spider, in which you have 
melted but not browned a rounded tablespoonful of good 
butter; again stir them constantly while the potatoes are 
heating and until the butter is evenly distributed; add 3 or 
4 tablespoonfuls of cream, again stir, then push them back 
on the range to brown slowly without stirring. 

Corn on the Cob 

Husk the corn and remove the silk. Cook from 20 to 30 
minutes in boiling salted water. The corn baked in the 
inner shuck for 30 minutes is sometimes served. 

Scalloped Corn 

Place a layer of cracker crumbs in the bottom of a dish, 
then a layer of corn, season with salt, pepper and butter. 
Add another layer of crackers, then corn and seasoning until 
the dish is filled. Moisten with milk and bake in a moderate 
oven. 

Green Corn Omelet 

Cut from the cob enough young green corn to make 1 
cupful. Beat 5 eggs, yolks and whites together, until light. 
Add to them 5 tablespoonfuls milk, salt and pepper to taste 
and the cut corn. Melt 2 tablespoonfuls butter in an omelet 
pan and cook as for an ordinary plain omelet. 

Scalloped Corn 

2 c. corn 2 c. bread crumbs 

2 c. milk J4 c. crisco 

Grease a baking dish with crisco, put in a layer of crumbs, 
corn, small dots crisco, season with pepper and salt, repeat 
and pour in the milk in which the egg is mixed, cover the top 
with crumbs and bake in a moderate oven about 30 minutes. 

Corn Pudding 

Score down each row of grains on 6 ears of corn and 
press out the pulp with a dull knife. Add to it a tablespoon 
each of flour and milk, 2 eggs beaten until very light, ^2 
teaspoon salt, and a dash of black pepper. Bake in a shallow 
pan in a quick oven 20 minutes. Cut into squares, and 
serve with creamed beef or fricasseed chicken. 

164 



Vegetables 

Canned Boiled String Beans 

Heat the beans to the boihng point in the liquor in which 
they were canned, drain off the liquor, add salted boiling 
water, and cook for 10 minutes, slowly. Drain again, season 
with salt and pepper, and stir in a great lump of butter. 
When this is melted serve. Or, if preferred, pour a white 
sauce over the beans, instead of butter. 

Tomatoes and Corn 

Select tomatoes of medium size; cut out the stem end 
without peeling, scoop out the pulp and drain. Take a cup 
of cooked corn, mixed with 2 half-beaten eggs, a tablespoon 
of butter, and a tablespoon of flour rubbed to a smooth 
paste with milk; season well with salt and pepper. Fill the 
tomatoes with the corn and bake in a moderate oven for 20 
minutes. 

Green Peppers — Tuna Fish 

To 6 peppers prepared for stuffing, take small can tuna 
fish, 1 cup cream sauce, ^ cup bread crumbs, % cup walnut 
meats. Mix fish, crumbs, nut meats and white sauce, season 
with salt and a little chopped chives. Fill peppers, place in 
baking dish, in which have 1 cup of water to prevent peppers 
wilting — bake in hot oven 15 minutes. 

Green Corn, Scalloped 

Six large ears of tender corn, 1 quart ripe tomatoes, ]/2 
pint mild onion, heaping tablespoon butter, 1 teaspoon 
sugar, 1 teaspoon salt, dust of black pepper, or 1 large 
green pepper shredded fine. Peel tomatoes, cut in thick 
slices, slice onions thin, blanch and drain, cut corn from 
cob, saving all the milk, put a layer over the bottom of an 
earthen dish, cover with sliced tomatoes and onions, then 
sprinkle with salt and sugar and dot with bits of butter and 
shredded green pepper. Repeat till dish is full, putting 
plenty of butter on top, pour over the milk from the corn, 
and bake in a very hot oven for 25 or 30 minutes. Serve 
hot or cold. If served cold, with a sharp French dressing 
or boiled vinegar dressing. 

Kentucky Corn 

Cut from the cob enough corn to make 3 cups. Beat 
2 eggs slightly and pour over them a cup of hot milk, to 

165 



Vegetables 

which has been added 2 tablespoonfuls butter. Add this 
to the corn together with generous seasoning of salt and 
pepper. Turn into a baking dish and stand this in hot 
water. Bake in a moderate oven until set. If the flavor 
of green peppers is Hked, 2 tablespoonfuls of this, finely 
minced, may be stirred among the corn. 

Corn Omelet 

Beat 6 eggs very soft and light, and add salt and pepper; 
make a pint of white sauce, and into this stir the contents 
of a can of corn, first draining off the liquor. Season with 
a little sugar, salt and white pepper. Turn the eggs into the 
omelet pan, and when the omelet is set, spread it with half 
the corn mixture, fold it over, transfer to a heated platter, 
and pour the remainder of the corn and sauce about the 
omelet. Serve at once. 

Corn 

1 qt. corn 1 t. salt 

1 c. milk 2 tb. butter 

Husk the corn and remove the skin (a stiff whisk broom 
is useful for this). With a sharp knife cut down the center 
of each row of kernels, and scrape or grate the corn from the 
cob. Cook the corn for 20 minutes; add the milk, salt and 
butter. Serve as soon as heated through. 

Baked Beans with Pork 

2 c. beans ^ lb. salt pork 
1 t. salt ^ t. mustard 

1 tb. molasses 

Wash and soak the beans over night. In the morning 
drain, and put in bean pot with the pork, either in one piece 
in the center, with a little of it projecting above the beans, 
or put into thin slices and mix with the beans. Add the 
salt and molasses and a cup of boiling water. Bake 5 hours. 

Baked Beans 

Pick over a quart of small beans, and soak over night in 
warm water. Next morning parboil them until the skins 
crack open, then drain and pack in an earthen pot. When 
the pot is about ^ full, place it in a pound of streaked salt 
pork. Cover them with beans, and over them pour 1 dessert 

166 



Vegetables 

spoon of molasses, mixed with as much vinegar, a tablespoon 
of mustard, % teaspoon pepper, all dissolved in water enough 
to cover the beans. Cover tightly and bake in moderate 
oven 5 or 6 hours. 

Baked Eggplant 

Peel and slice the vegetable in ^-inch slices. Place in 
salted water, covered, and with a weight on top to keep the 
slices submerged. Soak 1 hour or longer, drain, rinse and 
wipe dry. Dip in beaten egg, sprinkled with buttered cracker 
crumbs and place in a baking dish. 

Stewed Eggplant 

Cook like squash. The addition of tomato sauce to the 
pulp improves the flavor. 

Stewed Lima Beans 

Put a pint of shelled lima beans into slightly salted boil- 
ing water, with 1 or 2 slices of onion. When tender, drain 
and remove the onion; now add 2 ounces of butter, enough 
hot water or stock to moisten the beans, and a little white 
pepper, allow to simmer 10 or 15 minutes, and serve. 

Young Lima Beans 

1 qt. shelled beans 1 qt. boiling water 

2 t. salt }4 c. sweet milk 

2 tb. butter 

Put the beans into hot water and simmer until tender, 
which will be from 40 to 60 minutes. Add salt, milk, and 
butter. Heat and serve. 

Dry Beans 

1 qt. beans 3 qts. water 

1 t. salt }^ lb. bacon 

Soak the beans over night in cold water. Wash the 
bacon and put it with the beans into the required quantity 
of water. Simmer slowly, from 2 to 4 hours until tender. 
Add the salt a short time before serving. Tomato catsup 
may be added a short time before serving. 

167 



Vegetables 



String Beans 



2 qts. string beans 4 qts. water 

}i lb. bacon 1 t. salt 

String the beans by breaking the blossom end toward 
the inside curve, and pulling the string down to the stem end. 
Break the stem end and pull the string down the outer curve. 
Break the beans into several pieces and put into cold water. 
Wash the bacon and fry for a few minutes in the pot in which 
you are to cook the beans. Add the water and when boiling 
put in the beans. Cook about 2 hours until tender. Add 
the salt, if the meat does not make the beans salty enough, 
and serve. 

Leftovers Dish 

Put any cold meat you may have through the meat chop- 
per, add pepper, salt and 1 teaspoon kitchen bouquet; add 
to this enough boiling water to make gravy. Have some 
rice nicely boiled in slightly salted water; put the meat in a 
deep dish (keeping back as much as possible of the gravy), 
cover the meat with the rice and pour the gravy over it. 

Fried hominy or cornmeal mush may be used in the same 
way to serve with meats or for breakfast with syrup. Cook 
^ cupful in 1 pint of boiling water until it thickens, then 
place over boiling water to finish cooking for about an hour, 
adding salt and more water if too stiff, also an egg yolk or 
a little butter (or add chopped nuts or grated cheese). When 
done, pour into flat pans, and when cool cut in crescents, 
diamonds or strips, roll in egg and crumbs or corn flakes and 
fry in deep crisco. 

Fried Mush 

Pour mush on a large platter to cool. Slice and dip in 
}4 cup sweet milk and beaten egg. Roll in cracker crumbs 
and fry in hot, deep crisco. 

Okra 

Test with the thumb nail. Unless the thumb nail cuts 
in freely the pods are too tough. But do not throw away 
the tough ones. Shell the seed from them and either dry to 
use in soup or to cook alone, when they should be served with 
butter, vinegar and salt. Cut stems off the pods, cook 
vv^hole those half-grown or under, but cut those more mature 
into ^-inch slices. 

168 



Vegetables 

Boil until tender in water very slightly salted. When a 
fork pierces them readily they are cooked enough. Drain 
them well, lay in a deep pan or hot dish, dress with butter, 
salt, pepper and vinegar and set 5 minutes in hot oven. 
This should be served hot. 

Asparagus 

Wash and cut the tender stalks into inch-long pieces; 
put to cook in just enough salted boiling water to cover. 
When tender add a cup of cream or milk, and, if you use 
milk, a good sized piece of butter, and a little white pepper. 
Have some slices of buttered toast in a tureen, pour the 
asparagus over it and serve in small dishes, giving to each 
person a piece of toast, upon which put the sliced asparagus 
with a spoonful or two of the liquor. If preferred, the toast 
may be omitted, but it is a decided improvement to the dish. 

Baked Eggplant en Creme 

Eggplant, 6 slices; milk, 3 cups; butter; bread crumbs 
toasted, ^ cup; salt, 2 tablespoonfuls. 

Peel the eggplant and cut in slices about ^ inch thick. 
Place slices in a pan and cover with toasted bread crumbs. 
Pour over this the milk, add the salt and small pieces of butter, 
and bake. If it becomes too dry, add a little more milk. 

Baked Squash 

Five small and 1 large squash, the large squash about 
the size of a soup bowl. Cut up small squash and scoop out 
center of large squash, leaving simply the shell, which reserve. 
Stew small squash in water, small amount, seasoning with 
butter, pepper and salt, and when stewed almost dry, put 
into the squash shell, sprinkle top with bits of butter, and 
bake in oven for about 15 minutes. 

Stewed Squash 

4 squash IJ^ t. salt 

2 tb. butter }4 t. pepper 

Peel the squash and slice them. Put into a saucepan 
with half enough boiling water to cover, and simmer 30 min- 
utes. When tender, add butter and seasoning, mash and 
serve. 

The butter may be melted in a frying pan and the squash 
browned in it. 

12 169 



Vegetables 



French Cucumbers 



Peel the cucumbers and cut lengthwise in strips, simmer 
slowly till tender; drain and season with salt and pepper. 
Make a cup of rich, w^hite sauce and lay the cucumbers in 
and serve hot. 

Cucumber Fritters 

Peel and grate 4 large cucumbers. Press out juice. To 
the pulp add 3 well beaten eggs, a high seasoning of salt and 
black pepper, 1 teaspoon of melted butter and flour sufficient 
to make a drop batter. Measure the amount of flour used 
and for each cup allow 1 teaspoon baking powder, which is 
to be stirred in last. Drop by small teaspoonfuls in a kettle 
partly filled with hot fat and cook slowly until puffed up 
and brown. These will be found excellent. 

French Peas 

Mince and fry in 1 tablespoon of crisco, 1 small onion. 
Rub smooth 1 tablespoon of flour and 1 cup of water, salt 
and pepper. Add to 1 quart of fresh peas or 1 can of peas 
when poured over the peas. Add a little parsley. Serve in 
hot dish or use to garnish meats. 

Spanish Tomatoes 

Peel or slice 1 quart of tomatoes or use one 3-pound 
can, removing seed. Cut in small pieces 3 bell peppers. 
Take 4 onions and simmer until tender, then add tomatoes 
and pepper to the onions and simmer for an hour, season 
with salt, pepper and 1 teaspoon of chili powder, adding 
chili powder about ^ hour before done. Then prepare 2 
cupfuls of stale bread crumbs; mix alternately in a dish 
tomatoes and bread crumbs; moisten slightly with a little 
juice of tomatoes and sprinkle on each layer chili powder, 
covering the top with bread crumbs, and bake in hot oven 
for 10 or 15 minutes. 

Panned Tomatoes 

Cut tomatoes into halves, put them, skin side down, in 
a pan; dust with salt and pepper and bit of butter the size of 
a pea on each. Bake l4 hour. Moisten 2 level tablespoonfuls 
flour, gradually, with 1 cup of milk; place in pan. Stir until 
boiling, add ^ teaspoonful salt, and strain over the tomatoes. 

170 



Vegetables 

Mock Oysters 

Slice medium-sized green tomatoes, fine. Make a batter 
by beating until light, yolks of 2 eggs, add )4 cup of sweet 
milk; 1 teaspoon salt, 2 teaspoonfuls chili powder and enough 
flour to make a stiff batter. Beat whites of eggs stiflF and 
add to the batter; let stand ^ hour, then beat again. Dip 
sliced tomatoes one at a time into the batter and fry in hot 
crisco. 

Stufied Tomatoes 

Select firm, round tomatoes of uniform size. Cut slice 
off blossom end with knife, take out the inside of 8 tomatoes. 
Two cups bread crumbs, 1 onion minced, ^ sweet pepper, 1 
tablespoon butter, salt, pepper, and celery salt, to taste. 
Add this mixture to the meat of the tomatoes. Chop all 
fine and fill the tomatoes with the mixture, top with the 
slice, cut off, put in baking dish half filled with water and 
bake about 20 minutes or until tender. Serve on lettuce hearts. 

Tomatoes and Mushrooms 

To a can of tomatoes, add a teaspoon of Worcestershire 
sauce, a teaspoonful of butter rubbed with 1 of flour and 
}i teaspoon of paprika, and as much salt. Simmer till it 
is thick, then add a httle onion juice or minced onion and }^ 
can mushrooms; cook 10 minutes. 

Scalloped Tomatoes 

Rub the contents of a can of tomatoes through a colander. 
Season with a heaping teaspoon of sugar, and salt and pepper 
to taste. Butter a pudding dish and put into the bottom 
of it a layer of tomatoes, sprinkle well with bread crumbs, 
and scatter bits of butter over these. Put in more tomatoes 
and more crumbs until the dish is full, having the top layer 
of buttered crumbs. Set the dish in the oven, cover for 
)4 hour, uncover and brown. 

Scalloped Tomatoes 

1 doz. or 1 can of tomatoes 1 c. crumbs 

2 tb. butter 1 t. salt 

2 tb. sugar 

Scald the tomatoes, peel and stew for J/2 hour. Put 
into a baking dish, stir in salt, sprinkle over with crumbs and 
sugar, and dot over with butter. Brown in the oven. 

171 



Vegetables 

Tomatoes Stuffed with Macaroni 

Select tomatoes of even size. Cut a slice from the top 
of each and remove the greater part of the pulp and seed. 
Fill the cavity with cooked macaroni, which has been sea- 
soned with salt, pepper, butter and grated cheese. Bake 
for 20 or 30 minutes, according to the size of the tomatoes, 
and serve in place of meat as a luncheon or supper dish. 

Stuffed Sweet Peppers 

Select 8 sweet peppers of good shape. Cut slice from 
blossom end and take out the seed. Pour boiling water over 
peppers and let stand for several minutes. Fill cases with 
following mixture: 

One cup steamed rice, half as much minced cold meat or 
chicken, ham or beef, seasoned with salt, pepper, Worcester- 
shire sauce and melted butter. Place in baking dish half 
filled with water. Bake 15 minutes. Before baking rub 
the shells over with oil to prevent getting dull. 

French Dried Corn 

Cut tender corn lengthwise through kernels, then scrape 
out, or use 1 can of corn. Drain off moisture, put in skillet 
2 tablespoonfuls crisco, add corn, salt and pepper, cover, 
let cook until a delicate brown on under side. Serve that way 
or if preferred, turn and brown other side, but leave center 
soft cooked. 

Red Peppers and Muslirooms 

Cut off the small ends of peppers and take out the seed. 
Mix 2 cups of soft white bread crumbs with }^ cup good, thick 
sweet cream, and a cup of chopped mushrooms; season with 
salt, stuff the peppers lightly, and bake, basting with butter 
as they cook. Serve plain or with a sauce. 

Stewed Mushrooms 

Peel 1 pint of button mushrooms and cut off the ends of 
the stalks; put them in a bowl of water, with a little lemon 
juice, as they are prepared. When all are prepared take 
from the water carefully, put them in a stew-pan with 2 table- 
spoonfuls butter, pepper, salt and the juice of }4 lemon; 
cover closely and let the mushrooms stew gently 25 minutes; 

172 



Vegetables 

thicken the gravy with a teaspoon of flour and sufficient 
milk or cream to make the gravy of the proper consistence, 
add a little grated nutmeg, and allow to simmer 5 minutes. 

Mushrooms Baked in Cream 

Put rounds of toast on the bottom of a deep dish and 
spread with very thick cream; sprinkle with salt, and paprika; 
lay on them large, peeled mushrooms and cover closely and 
bake in a hot oven for 45 minutes; remove from the fire, but 
let the dish remain covered for 5 minutes before serving. 

Creamed Cauliflower 

Always secure creamy, white heads. Stem from stalk 
just below head, wash thoroughly. A good way is to hold 
head under running water. Dip in warm water to drive out 
any insects. Divide into bunches, steam in a colander or 
put in muslin bags and cook in water. Steaming is best 
and more convenient. Cook slowly until tender. Serve 
in dish with cream sauce or diluted lemon juice and melted 
butter. 

Stuffed Green Pepper (Fried) 

A delightful stuffing for green pepper is made by grind- 
ing leftover meat and adding raisins and nuts, such as pecans, 
or English walnuts. 

The peppers should be first scalded for a few moments, 
then skinned, seeded, stuffed and rolled in flour. Then dip 
in beaten eggs that have been prepared to taste; fry and 
serve hot. 

If preferred peppers cooked in this way may be stuffed 
with cheese and crumbs instead of meat and if a mild, sharp 
cheese is used, they make a very appetizing dish. 

Cauliflower and Red Peppers 

The ordinary variety of sharp red peppers are used in 
this dish; after cutting them in halves, put them in boiling 
water, till the skin is loosened; rub this well and wipe the 
inside off well, to remove the strong taste. Fill with cooked 
cauliflower mixed with white sauce and dot with tiny bits of 
cooked carrots. Serve hot, with parsley around them. 

Green Peppers 

Green peppers may be stuffed with macaroni and white 
sauce, being careful to remove all the seeds and the connect- 
ing fiber from the pepper. 

173 



Vegetables 

Peppers Stuffed with Sweetbreads, Etc. 

Select 8 green peppers that will stand level; remove a 
piece around the stem with the seed. Pour boiling water 
over the peppers, cover and let stand ^ hour. Cut a par- 
boiled sweetbread and peeled tomato in small pieces, add 
6 blanched almonds cut in slices, 1 cup of hot boiled rice, 1 
teaspoon grated onion and salt to season; mix together and 
use. 

Spinach 

Wash the spinach, shake well and put into a saucepan 
with the water. Watch carefully and turn over with a fork 
when the spinach wilts. When it is all heated through, 
drain and sprinkle with salt. Serve with butter and garnish 
with the rings of eggs. 

Spinach 

Chop very fine 2 small onions, and let simmer in a sauce- 
pan with 1 tablespoonful of boiled, chopped and mashed 
spinach. Stir well together and season with salt and pepper 
to taste. Pile high in a dish, and cover the top with chopped 
whites and yolks of 2 hard-cooked eggs. 

Fried Cucumbers 

Select cucumbers which are no longer very young. Peel 
them, cut them lengthwise into four or six pieces, roll in 
seasoned flour, fry until brown in crisco. 

Parsnips 

Boil the parsnips in salted water for 30 minutes. Scrape 
and slice lengthwise, and cook for a few minutes in hot butter. 
Season with salt and pepper. The slices of parsnips may be 
put into white sauce. 

Buttered Parsnips 

Pare nice, fresh parsnips, slice thin. To each quart of 
sliced parsnips add 1 tablespoon of butter, 1 tablespoon of 
sugar and salt. Cover pan closely and bake in a moderate 
oven. Add }4 cup of water to keep them from burning. 

Baked Cauliflower 

Take a head of cauliflower and let soak in mild salt water 
for at least 20 minutes. Boil whole until almost tender, 
then place in a baking dish and pour over it a cream dressing. 
Add bread crumbs and bits of butter. Bake 30 minutes. 

174 



Vegetables 



Stuffed Eggplant 



4 eggplants 1 c. tomato sauce 

4 tb. butter 2 eggs 

1 c. crumbs H t. pepper 

2 t. salt 

Wash the eggplants, and cook in boiling water for 15 
minutes. When cold, cut in half and throw away the seed. 
With a spoon remove the pulp, taking care not to break the 
skin. Melt the butter in the frying pan, add the crumbs, 
pulp and tomato sauce. Cook 5 minutes and put in the salt 
and pepper. Remove from the fire and stir in the beaten 
eggs. Fill the shells and bake in a hot oven 20 minutes. 

Fried Eggplant 

Peel the eggplant and cut in slices y^ inch thick. Sprinkle 
it with salt, pile on a plate and put a weight on the top to 
express the juice. Wipe dry after 1 hour, dip in flour, then in 
eggs or in crumbs and egg and fry in hot fat. 

Turnip Greens 

^2 pk. greens ^s lt>. bacon 

2 qts. water 2 t. salt 

Wash the meat and put it into the saucepan with the 
water. Wash the greens and break off the stems. When 
the water in the saucepan is boiling put in the greens, and 
cook till tender — 45 minutes to l}4 hours. Add salt. 

Mustard, dandelion leaves or poke sprouts make excellent 
greens. 

Turnips 

2 qts. turnips % lb. bacon 
1 tb. sugar 1 t. salt 

3 qts. water J4 t. pepper 

Peel and slice the turnips. Boil the meat in the water 
for y2 hour, add the turnips and cook for 40 minutes until 
tender. Drain, mash and season. Stir in the sugar and serve. 

Creamed Beets 

Drain the liquor from a can of beets, and cut the beets 
into slices }i inch thick. Make a rich, white sauce and turn 
the beets into this. Season with salt and pepper and toss 
and turn until very hot. 

175 



Vegetables 

Beets with Vinegar Sauce 

Turn the beets from the can and heat them in the liquor 
in which they were canned. Drain and put them into a 
vegetable dish to keep hot. Melt in a frying pan 2 table- 
spoonfuls of butter and stir into it 5 tablespoonfuls vinegar 
and a little pepper and salt. When boiling hot, pour over 
the beets, and serve. 

Beets Stuffed with Peas 

Select large can beets, and, with a small spoon, scoop 
out the insides. Drain the liquor from a can of peas, and 
heat in a little boiling water. Drain, add a spoonful melted 
butter and salt and pepper to taste, and fill the hollowed 
beets with them. Set in the oven for a few minutes, pour 
over all hot, melted butter and serve. 

Beets 

Wash the beets thoroughly and cut off the tops, leaving 

3 inches of the stem. Put into a pot of boiling water to 

cover and cook till a fork will easily pierce the beets. Drain 

off the water, let cold water run over them, peel and slice. 

Serve hot with butter and salt or cold with salt, pepper and 

vinegar. 

Boiled Cabbage 

1 medium cabbage 2 t. salt 

ys lb. pork 4 qts. water 

Wash the pork and put it into the water with the salt. Cut 
the cabbage into quarters, and put it in cold water until the 
water in the vessel boils, then put the cabbage into the boiling 
water and cook for 20 to 30 minutes, leaving the pot uncovered. 

If desired, the cabbage may be cooked without the pork, 
pouring off the water twice and renewing it with boiling 
water. Serve with butter and salt or white sauce. 

Cold Slaw 

1 qt. shredded cabbage J4 t. pepper 
1 egg yolk 1 t. butter 

1 t. sugar }4 c. vinegar 

1 t. salt }4 t. mustard 

Keep the cabbage in cold water until ready to serve. 
Heat the vinegar and when boiling pour it into the other 
ingredients, stirring until smooth. Heap the cabbage on a 
dish, and pour the dressing over it as soon as cold. Garnish 
with hard-cooked eggs. 

176 



Vegetables 



Stuffed Spanish Onions 



Peel 6 Spanish onions, removing some of the outer layer 
if necessary in order to make them uniform size; then with a 
sharp knife remove the center of each onion and chop it 
rather fine, together with a green pepper from which the 
seeds and membranes have been removed. Add salt and 
1 tablespoon of butter melted. Fill the onion shells with 
this mixture, making a nicely rounded top, and sprinkle 
with paprika. Bake in a casserole in the oven, or cook in a 
double-cooker on the top of the range for 2 hours. 



Baked Onions 

Peel about 6 or 8 and put in cold water, add pinch of soda, 
bring to a boil, then push back and simmer gently for J^ hour. 
Drain and put in baking dish, cover with cream sauce and 
bake for about 15 minutes. 



Stuffed Onions 

Peel the onions, scoop out the portion in the center, 
parboil for 5 minutes, turn upside down to drain, fill with 
stuffing made of equal parts of minced nuts or meat and soft 
bread crumbs and the onion taken from the center, chopped 
fine. Add salt, pepper and melted butter. Fill onion heap- 
ing full and cover with buttered crumbs. Put in a pan with 
1 inch of water, bake till tender. 



Onion Souffle 

Boil 8 onions, chop fine, and squeeze dry. Add to 1 
pint of cream sauce and the yolks of 3 eggs. Season with 
salt and paprika and add the stiffly beaten whites of 3 eggs. 
Set dish with souffle in pan of water and bake for 30 minutes 
or until firm. 

Boiled Onions 

1 doz. onions 2 t. salt 

2 tb. butter 1 c. milk 

Peel the onions under water. Cook till tender in a large 
vessel of water, changing the water twice. Drain, add butter, 
salt and milk. Heat and serve. 

177 



Vegetables 



Green Peas 



1 qt. shelled peas 1 qt. water 

1 t. salt }4 c. sweet milk 

2 tb. butter 

Cook the pods in the water, remove them and put in the 
peas. Cook till peas are tender and the water much reduced. 
Add milk, salt and butter. 

Macaroni Milanaise 

Cook ^2 package of macaroni in 3 quarts of salted boiling 
water until tender, drain well and cover with cold water for 
10 minutes or more. Cook 1 can of tomatoes with 1 cup 
of water for 15 minutes with a bay leaf, bit of mace, onion, 
cloves, parsley, salt and pepper. Strain and thicken with 
)4 cup of butter and flour blended together, or use a small 
can of tomato puree. Drain macaroni again, mix with 
sauce, add 1 cupful chopped green peppers parboiled, also 
cooked meat of ham, calves' liver and tongue, if for supper 
or luncheon, and simmer 15 minutes or put in baking dish, 
sprinkle top with grated cheese and crackers, buttered, and 
bake until brown. 

Macaroni Timbale 

Cook until tender in boiling salted water pieces of mac- 
aroni, putting in slowly and turning so as not to break it. 
Put on a towel to cool. Butter a mold and wind the macaroni 
around inside the mold, holding it in place with a filling. 
Large size macaroni can be cut in pieces }4 i^ich long and used 
to line the mold. The macaroni can be placed upright 
around the sides of the mold and the rings put in the bottom. 

Macaroni Timbale 

Line a buttered mold with cold cooked macaroni. Stir 
5^ cup of bread crumbs in 1 cup hot milk; add 3 tablespoon- 
fuls butter, 1 cup cold meat chopped fine, 1 tablespoon 
chopped ham, and 1 tablespoon finely chopped green peppers, 
salt and onion juice to taste, 2 eggs well beaten, and turn 
the mixture into the prepared mold. Steam until firm in 
the center, about 40 minutes. Serve with tomato sauce, 
season with horse-radish and a dash of lemon. 

178 



Vegetables 

Timbale of Macaroni and Oysters 

Cook macaroni in salted water, without breaking it, till 
soft. Butter a covered mold or small pail thickly, and 
beginning in the center of the bottom, coil the macaroni 
around. As it begins to rise in the sides put in a layer of 
the oysters, only half cooked, mixed with thick cream sauce, 
and then add more stem macaroni, and so on till the mold 
is full. Put on the cover and steam for half an hour. Turn 
it out on a hot platter and surround with cheese balls, made 
by adding butter and chopped parsley to grated American 
cheese and molding into shape. 

Creamed Carrots 

Carrots should be scraped or pared as thin as possible. 
Slice thin or cut in cubes, and cook in as little water as pos- 
sible until tender. Do not make the mistake of cooking 
them too fast. When carrots are tender, add milk enough 
to barely cover, bring to the boiling point and thicken with 
flour. Add butter, and salt to taste. 

Glazed Carrots with Peas 

Select young, tender carrots. Scrape and cut out thin 
into shreds or slices. Cook in boiling water for 10 minutes, 
then drain the water away and return the carrots to the 
saucepan, adding to them a generous piece of butter. Con- 
tinue to cook them slowly until tender, then arrange them 
as a garnish around young peas and sprinkle all with finely 
chopped parsley. The water in which the carrots were 
cooked should, of course, be kept to add to the soup stock. 

Spicy Carrots 

Scrape new carrots, cut in inch lengths. For a pint, put 
in a saucepan a heaping teaspoon of butter and teaspoon of 
salt. When hot turn in the carrots, shake well, cover and 
cook very slowly, adding a heaping spoonful of water if they 
are inclined to burn. When barely tender sprinkle with 
}4 teaspoon flour. Just before dishing add a pinch of powder- 
ed cloves, the grated rind of ^ lemon and tablespoon of 
chopped parsley. 



179 



CHAPTER XVIII 

SANDWICHES AND RAREBITS 

"Bread is the staff of life; bread and butter is a gold-headed cane.'* 

There is a knack about making really good, appetizing 
sandwiches, just as there is about making anything else. 
One of the most important things to be considered is the bread. 
Any kind may be used, depending on the kind of filling put 
in. For the very best sandwiches, however, it should be at 
least one day old and should be cut into the very thinnest 
possible slices. Then, after the filling is in, the crusts should 
be trimmed ofF and the sandwiches cut, either in strips, 
triangles, or halves, or in fancy cookie shapes. Should the 
sandwiches not be wanted for immediate use, they should 
be wrapped up in a clean, dampened cloth and put in a cool 
spot until needed. 

A list of the very best known fillings would Include: (1) 
cold meats, such as ham, beef, roast, or lamb laid on the 
bread in very thin slices, with a leaf of lettuce, or finely 
chopped and worked with sufficient mayonnaise, cream or 
butter to form a smooth paste; (2) cheese; (3) jam or mar- 
malade; (4) salad, as lettuce or water-cress covered with a 
thin layer of mayonnaise. All sandwiches should be made 
with creamed butter. To prepare it place the butter in a 
bowl and work it with a silver fork until it is soft and creamy. 
Then drain off the moisture at the bottom of the bowl, and 
with a knife spread the butter thinly and evenly on the bread. 

Salmon Sandwiches 

Drain a can of salmon, remove the bones, and flake the 
fish very fine. Dip a lettuce leaf in mayonnaise dressing, lay 
on a thin slice of buttered bread from which the crust has 
been cut, put a layer of the flaked salmon on this, cover 
with another lettuce leaf, and put on the upper half of the 
sandwich. 

Tomato Sandwiches 

Drain whole or canned tomatoes, and cut In thin slices. 
Make a French dressing and dip each slice into it, then lay 
on a lettuce leaf between two slices of Boston brown bread. 

180 



Sandwiches and Rarebits 

Spinach Sandwiches 

Drain the liquor from canned spinach, cover with boiling 
water, salting slightly, and boil for 5 minutes, after which 
drain very dry, pressing out all moisture. When cold chop 
the spinach as fine as possible, seasoning with a little may- 
onnaise and pickled cucumber, minced into tiny bits. Spread 
between buttered bread-slices. 

Spinach and Anchovy Sandwiches 

Drain canned spinach as above, squeezing out every drop 
of juice, after boiling for 5 minutes. While hot heat in a 
cup of spinach a heaping tablespoonful of melted butter, 
salt to taste, and a dash of white pepper. Rub in now a 
tablespoonful of anchovy paste, or an equal quantity of 
chopped and boned anchovies. If the paste is used do not 
put the suggested salt into the spinach. When you have a 
smooth paste, spread it on the crustless slices of bread. 

French Cheese Sandwiches 

Brown bread Cream cheese 

Jam, marmalade or preserved ginger 

Slice the bread thinly and spread with a layer of the 
marmalade or jam. Strawberry or peach flavor should be 
used for the best results. Spread a layer of very fine cream 
cheese over the jam and cover it with another slice of bread. 
Press and serve for afternoon tea. 

Vera Cruz Club Sandwiches 

Between 2 slices of hot toast, spread a crisp lettuce leaf, 
thin slices of turkey or chicken and a thin slice of hot, crisp 
bacon that have been sprinkled with chili powder before 
frying, and 2 slices of dill pickle. Then sprinkle with a few 
drops of lemon juice or vinegar. Add a teaspoonful of olive 
oil and serve while hot. 

Chili Sandwiches 

Slice bread thin and butter. Lay between the slices 
crisp lettuce leaf and sprinkle well with chili powder and a 
few drops of lemon juice. 

181 



Sandwiches and Rarebits 

Ham and Chili Sandwiches 

To 1 pound of ham ground fine, add 1 minced onion and 
1 tablespoon of chili powder, mixing thoroughly, and spread 
over thin slices of bread, buttered. 

Pepper Sandwiches 

3 green sweet peppers Small c. mayonnaise 

3 hard-boiled eggs Thin slices buttered bread 

Run the pepper and the eggs through the meat chopper 
or chop them finely in a chopping bowl. Cover the chopped 
material with sufficient mayonnaise to give it the proper 
consistency for spreading. Trim the crusts from the buttered 
bread and put in a substantial layer for the filling. 

Chicken Sandwiches 

Left over roasted or Piece of butter 

boiled chicken Salt and pepper 

Cream to soften Buttered white bread 

Mince up the chicken and put it into a saucepan with 
sufficient cream (or gravy, if there is any at hand), to soften 
it. Then add a good-sized piece of butter and a seasoning 
of pepper and salt. Put over the fire to heat, stirring the 
mixture constantly until it resembles a paste. Pour on a 
plate and when cool spread on thin slices of bread. 

Cream of Chicken Sandwiches 

}4 c. white chicken meat 1 pt. whipping cream 

1 t. Knox's gelatin Seasoning of salt 

Buttered white bread 

Dissolve the gelatin in 2 tablespoonfuls of cold water. 
Pound the chicken finely and add the liquid gelatin and salt 
to taste. Put over the fire and stir until it begins to thicken; 
then remove from the fire and add cream, previously whipped, 
a little at a time. Stand away to cool, and when very cold 
spread on thinly cut and buttered bread. 

Jellied Chicken Sandwiches 

Chop the meat of a cold chicken with 1 stalk of celery, 
or put all through a food chopper. Season with a little 
grated onion or minced parsley. Soak 1 tablespoonful Knox's 
granulated gelatin in 4 teaspoonfuls of water until soft, 

182 



Sandwiches and Rarebits 

then add 6 tablespoonfuls of sweet cream and heat over hot 
water until gelatin is dissolved. Add the chicken meat, 
lemon juice, salt, and paprika to taste, beat all together 
thoroughly, and put all together in a shallow, oblong pan, 
wet in cold water. Set on ice to chill, then cut in slices to 
fit the bread cut for sandwiches. 

Cream Cheese, Olives and Nuts 

Thinly cut Boston brown Pitted olives 

bread Piece of butter 

Cream cheese Lettuce leaves 

English walnuts 

Work the cream cheese with sufficient butter to soften 
it. Chop the walnuts and olives finely, and when the cream 
cheese has been worked smooth, add them and work the 
paste some more until all of the ingredients are well mixed. 
Then spread on thin slices of buttered white bread, add a 
leaf of lettuce to each sandwich to moisten it and press the 
pieces of bread together. 

Nut Sandwiches 

English walnuts or almonds Lettuce leaves 

Mayonnaise dressing Bread and butter 

Chop the nuts finely and mix them with the mayonnaise. 
Spread between slices of bread and place a lettuce leaf be- 
tween the parts of each sandwich. Sprinkle over with a bit 
of cayenne pepper. Variations may be obtained by first 
mixing the nuts with very finely chopped celery, with chicken, 
with olives or with figs. First mix the ingredients finely 
and add the nuts; then soften with sweet cream or may- 
onnaise to a paste that will spread easily before putting it 
on the bread. Season with salt and pepper or paprika. 

Brown and White Sandwiches 

Boston brown bread Chopped olives 

White bread Celery salt 

Creamed butter Red pepper 

Season the butter with a bit of celery salt, finely chopped 
red peppers and olives, work to a paste. Cut the brown and 
white bread into thin and even slices, and trim off the crusts 
until the pieces of bread are of the same size; then spread on 

183 



Sandwiches and Rarebits 

butter. Place the slices alternately, first a white and than a 
brown slice, until you haave five layers. Press these down 
firmly but evenly and with a sharp knife cut down slices about 
y2 inch thick. 

Sweet Sandwiches 

}4 lb. chopped dates 1 tb. sweet chocolate 

^ lb. figs 1 scant c. sugar 

1 c. coconut 1 c. pecan nuts 

Rye bread or crackers 

Melt the butter in a saucepan and add the rest of the 
ingredients. Put the mixture over the fire in a double boiler 
and stir well. After simmering for about 10 minutes, remove 
from the fire and allow to cool slightly. Then beat to a 
creamy consistency and spread on crackers or fresh rye bread. 

Fruit Sandwiches 

Mix together 3 tablespoonfuls canned cherries, stoned 
and chopped fine, the same quantity of canned and grated 
pineapple, and a tablespoonful canned and minced apricots. 
Drain all the fruit dry from the liquor in which they were 
canned, and mix with a teaspoonful of very thick, clotted 
cream. Spread between crackers and serve at once. 

Caviar — Lettuce 

On a lettuce leaf place a thick slice of tomato. Spread 
the tomato thickly with caviar. Take a hard-boiled egg, 
grate white and yolk separately. Cover the tomato with 
the yolk, and sprinkle the white on the lettuce leaf. 

Cheese Sandwiches 

Mash or grate American cheese, add salt, a few drops of 
vinegar and paprika, and a speck of mustard. Mix thor- 
oughly and spread between thin slices of bread. 

Cheese and Anchovy Sandwiches 

To the mixture mentioned in the preceding recipe, add 
a little anchovy essence. Sardines mashed or rubbed to- 
gether into a paste or any other fish paste may be used in 
a similar way. 

184 



Sandwiches and Rarebits 

Cuban Sandwiches 

This sandwich may be described as a club sandwich 
with cheese. It is usually made large so that it is necessary 
to eat with a knife or fork. It may be made in such pro- 
portions as to supply a large amount of nourishment. 

Cut the crusts from the slices of bread. Between two 
slices lay first lettuce with a little salad dressing or salt on it, 
then a slice of soft, mild cheese and finally thin slices of 
dill pickles or a little chopped pickle. 

Toasted Cheese Sandwiches 

Plain bread and butter sandwiches with fairly thick 
slices of cheese put between the slices are frequently toasted, 
and at picnics, or at chafing-dish suppers, are often browned 
in a pan in which bacon has just been fried. 

Fig Sandwiches 

\}4 c. light brown sugar ^ lb. shredded coconut 

Scant tb. butter j4 lb. chopped figs 

^ c. water ^ c. chopped walnuts , 

Whole wheat bread 

Boil the sugar, butter and water together until they form 
a thick syrup. Then remove from the fire and add the 
coconut, the figs and the nuts. Stir until creamy and then 
pour into buttered dish. When cool spread between thin 
slices of bread. 

Sardine Sandwiches 

6 tinned sardines French mustard 

2 hard-boiled eggs Sardine oil 

5 olives Salt 

Lemon juice Buttered rye or white bread 

Scrape the skin lightly from each fish and cut ofF the tail. 
Split open and remove the bones. Chop the eggs and olives 
fine; then add the sardines and mix the whole well, adding 
enough of the sardine oil to bind it. Flavor with lemon 
juice, salt and French mustard. Spread on thin slices of 
bread. If desired, the eggs may be omitted and the boned 
sardines alone be spread on the bread. Cover with a leaf 
of lettuce and flavor with a few drops of lemon juice before 
the top layer of the sandwich is put on. 

13 185 



Sandwiches and Rarebits 

Sandwich Filling 

1 Neufchatel cheese 1 10-cent bottle stuffed olives 

1 pimento ^ lb. English walnuts 

Chop the nuts and olives and pimentos. Mash the 
cheese and mix. Soften to spread easily with thick cream. 
Spread on thin sHces of brown bread, buttered. 

Lettuce Sandwiches 

An entire leaf of lettuce is cut in ribbons with scissors, 
put between thin slices of buttered white bread and seasoned 
with mayonnaise, French dressing or salt, as preferred. 
Lettuce should always be crisp and only the heart utilized. 

Preserved Ginger Sandwiches 

Chop preserved ginger very fine, moisten with some of 
the syrup or rich cream to a consistency to spread and put 
between rounds of entire bread no larger than a dollar. 

Nut and Cheese Sandwiches 

Mix with cheese chopped or pounded nuts and spread on 
slices of rye, whole wheat, graham or Boston brown bread. 
Almonds, butternuts, peanuts or English walnuts may be 
used. 

Cream Cheese and Ripe Olive Sandwiches 

Stone and chop the olives fine, and beat into a cream 
cheese, adding a little cream to moisten and salt and paprika 
to season. Green olives are also used in the same way. 
Spread between slices of white or brown bread. 

Raw Beef Sandwiches 

Chop raw steak and onions very fine, season with salt and 
pepper and spread on brown bread. 

Honey Sandwiches 

Cut fresh white bread into thin slices, then Into strips 
of about two fingers' length and width. Butter lightly and 
spread with honey, taking care that it does not run over the 
edge. 

Rarebit Sandwiches 

Make a Boston rarebit with cream and spread between 
slices of white bread and crackers. 

186 



Sandwiches and Rarebits 

Sandwich Filling 

One small onion, 9 olives, 1 green pepper, 1 chow-chow 
pickle, 1 cup of grated cheese, bread and butter. Chop fine 
all the ingredients excepting the bread and butter. Then 
add enough mustard dressing from the chow-chow to form 
a paste when mixed with the other things. Spread on thin 
slices of buttered bread. 

Nasturtium Sandwiches 

Use three-fourths blossoms and one-fourth leaves. Lay 
on thin slices of buttered bread, brown or white, cover with 
another slice, and cut into small, oblong form. Pile in log- 
cabin fashion on a dainty doily. 

Cheese Sandwiches 

Season grated cream cheese with a little salt and pepper, 
and spread on thinly sliced bread. Equal parts of grated 
cheese and chopped English walnut meats also make a nice 
filling for sandwiches. 

Russian Sandwiches 

Spread crackers with thin slices of cream cheese; cover 
with chopped olives, mixed with mayonnaise. Place a cracker 
over each and press together. 

Nut Sandwiches 

Mix equal parts of grated Swiss cheese and chopped 
English walnut meat. Season with salt and cayenne. Spread 
between thin slices of bread, slightly buttered, and cut in 
fancy shapes. 

Egg Sandwiches 

Chop finely the whites of hard-boiled eggs; force the 
yolks through a strainer or potato ricer. Mix yolks and 
whites, season with salt and pepper, and moisten with may- 
onnaise or cream salad dressing. 

Club Sandwiches 

For one service spread 4 fresh-toasted, triangular pieces 
of bread with mayonnaise dressing. Cover 2 of these with 
lettuce hearts; on the lettuce lay thin slices of cold, cooked 

187 



Sandwiches and Rarehiie 

chicken breast, above the chicken slices of crisp, hot broiled 
breakfast bacon, then cover with the other triangles of toast, 
spread with mayonnaise. Set these on a plate; beside them 
set 2 heart-leaves of lettuce, each containing a scant teaspoon- 
ful of mayonnaise dressing. 

Club House Sandwiches 

2 thin rounds of white bread 2 slices of crisp bacon 
1 thin round of graham or rye Horse-radish 

bread 4 small radishes 

4 large oysters, broiled or 1 slice of lemon 

fried 1 small tomato 
Slices of cooked chicken Sauce tartare 

or turkey Lettuce 

Dip the bread in beaten egg and saute to a golden brown 
in clarified butter. The oysters and bacon should be broiled 
and hot. Lay the first slice of bread on a plate over 2 or 
3 lettuce leaves. Lay the oysters on the bread, with a grat- 
ing of horse-radish on each oyster, cover with bread; on this 
lay the chicken or turkey, cut in thin slices; season with 
salt and pepper; put on the bacon and cover with the third 
slice of bread. On top lay the slice of lemon; about this 
dispose the pickles and radishes. Serve the tomato on a 
lettuce leaf at the side. Peel the tomato, cut out the hard 
center and fill with sauce tartare. 

Society Sandwiches 

Delicious for afternoon teas, picnics and children's lunches. 
Chop fine 1 cup of seeded raisins, together with 1 cup of 
nuts (preferably walnuts), mix with whipped cream or the 
white of an egg beaten, season with salt. Spread between 
slices of thinly buttered bread cut very thin. 

Welsh Rarebit 

1 tb. of butter }4 lb. of cheese, cut into small 

1 t. of cornstarch pieces 

yi c. of milk }i t. each of salt and mustard 

A speck of cayenne pepper 

Cook the cornstarch in the butter; then add the milk 
gradually and cook 2 minutes; add the cheese and stir until 
it is melted. Season and serve on crackers or bread toasted 
on one side, the rarebit being poured over the untoasted side. 
Food value is that of about ^ pound of beef. Calculated 
cost, 13 cents. 

188 



Sandwiches and Rarebits 
Tomato Rarebit 

2 tb. of butter }i t. of soda 

2 tb. of flour 1 lb. of cheese 

^ c. of milk 2 eggs, slightly beaten 
^ c. of stewed and strained Salt, mustard, cayenne 

tomatoes pepper 

Cook the butter and the flour together, add the milk, and 
as soon as the mixture thickens add tomatoes and soda. 
Then add cheese, eggs, and seasoning. Serve on toasted 
whole wheat or graham bread. 

Shrimp Wiggle 

1 c. canned peas 2 tb. flour 

1 small can shrimps 1 c. milk 

1 tb. butter ^ t. salt 

}^ t. paprika 

Melt the butter; stir in the flour and seasoning; then add 
the milk gradually. When it thickens empty into it the peas 
and shrimps; cover and when heated through serve in patty 
cups or on crackers. 

Deviled Lobster 

2 c. boiled lobster X t. salt 

1 t. curry powder ^ t. chili sauce 

1 t. mustard 3 tb. butter 

Cut the lobster into small pieces; mix thoroughly with 
1 tablespoon of butter and the seasonings. Melt the rest of 
the butter; cook the lobster in it and serve on fresh lettuce 
leaves. 

Clams a la Creme 

1 pt. clams Yolks of 3 eggs 

2 tb. butter }4 c. cream 
Salt, pepper and nutmeg Buttered toast 

1 tb. chopped parsley X t. paprika 

Separate the hard from the soft parts of the clams and 
chop the hard parts fine. Melt the butter in the chafing- 
dish; add a little salt, pepper and grated nutmeg, then the 
clams; bring all to a boil. Beat together the eggs and the 
cream; stir into the hot mixture; bring to a boil and serve 
on squares of buttered toast. Sprinkle the parsley lightly 
over the top. 

189 



Sandwiches and Rarebits 

Cheese Scramble 

8 eggs 2 tb. butter 

4 tb. milk 1 c. grated cheese 

Salt and pepper 

Beat the eggs thoroughly and stir Into them the milk and 
seasoning. Melt the butter In the chafing-dish; pour in the 
eggs and milk; then the cheese. Stir occasionally until the 
eggs are cooked. Serve with crisp crackers. 

Macaroni Rarebit 

Boil 2 ounces of macaroni or spaghetti for ^ hour. Drain, 
cover with cold water, and drain again. At serving time, 
put y2 pound of grated cheese in a saucepan or chafing-dish, 
add ^2 teaspoonful of salt, a tablespoonful of tomato catsup, 
a teaspoonful of Worcestershire sauce, and 1 egg, beaten 
with 2 tablespoonfuls of water. Put over the fire and stir 
continuously until the cheese is melted and smooth. Add 
the macaroni cut into inch lengths; heat, and serve at once 
on toast or crackers. 

Welsh Rarebit 

1}4 tb. butter }4 t. salt 

J^ lb. grated cheese X t. paprika 

1 egg or 2 yolks }4 c. milk 

Melt the cheese and crisco in a double boiler. Mix egg, 
salt, pepper and milk, and add very slowly to the cheese as 
it melts. Stir constantly. Cook until mixture is creamy 
and serve on cracker or toast. 

Mexican Rarebit 

Use 1 pound of rich, mild cheese grated, 1 tablespoon- 
ful of butter, 1 egg, }4 cupful of stale beer or milk if pre- 
ferred, a pinch of salt and from 1 to 2 tablespoonfuls of chili 
powder. First, put the butter in a saucepan and when 
melted add the chili powder and salt, stirring until thor- 
oughly mixed; add the cheese and continue to stir briskly 
until it is thoroughly melted; then slowly add the beer or 
milk, stirring all the time, and lastly add the egg and stir 
until the rarebit begins to thicken. Serve quickly on crack- 
ers or preferably on hot toast, being sure that your platters 
are hot. 

190 



CHAPTER XIX 

CAKES 

Cake baking is an art, and may be acquired by industry 
and accuracy. We divide cakes into two classes: sponge 
cakes, which have no butter nor shortening of any kind, and 
cakes containing shortening sufl&cient to make them tender. 
In sponge cakes, or those lacking shortening, the eggs and sugar 
are thoroughly beaten together and dry ingredients folded in, 
and baked in a moderate oven from 40 to 60 minutes. 

We divide the making of cakes into three divisions, each 
one of which is important. 

1. Having decided upon a recipe, the first step is to 
prepare, on the work table, all ingredients accurately measured 
to insure against the possibility of leaving out some important 
factor of success. Sugar is sifted not only to take out foreign 
particles, but to insure even grain to the cake, as it is more 
difficult to cream coarse sugar than fine, granulated sugar. 
The coarse grains left in sifter may be used for sweetening 
or cooking. Shortening should be creamed and measured, 
flour should be sifted before being measured, replaced in 
sifter along with the required amount of baking powder, or 
soda and cream of tartar, and salt and sifted several times, 
using two sheets of heavy paper and sifting from one to the 
other, holding the sifter balanced twelve inches above the 
paper, thereby incorporating a larger amount of air in the 
flour than could be gotten by sifting at closer range. Eggs 
should be separated and whites be placed in cool, dry vessel, 
and if not used immediately placed in the refrigerator. 

2. Shortening and sugar are thoroughly creamed until 
we have a soft, fluff'y mass free from grains. Too much 
importance cannot be attached to this particular point, as 
the care with which the sugar has been dissolved will be 
reflected in the texture of the cake after baking. One half 
the liquid (and for delicate cakes I recommend water instead 
of milk), should be added before sifting in any of the dry 
ingredients, care being taken, however, that not enough 
liquid is put in at any one time to cause a separation of the 
creamy mass. Alternate the flour and the balance of the 
liquid, until all have been incorporated in the batter. Add 
flavoring, and best results are gotten by using a small quan- 
tity of the best on the market rather than a great deal of the 

191 



Cakes 

cheaper grade. Beat the whites of the eggs well with a wire 
whisk, when stiff but not dry fold in the batter, place imme- 
diately in well floured aluminum or good block tin cake-pans, 
and bake at once. 

3. The baking of a cake is quite important. Layer 
cakes should go into a quick oven so that they may rise and 
set immediately before forming a hard crust on the outside. 
Loaf cakes should be baked in a very moderate oven, so 
that they will rise well before being baked, keeping the oven 
heat steady, though slow, and opening the oven door as little 
as possible, lest the small bubbles formed by action of the 
baking powder break, and cause the gas to escape. Place 
a heavy paper over loaf cake until well risen. 

4. Cakes should be removed from tins at once to wire 
trivet, thereby securing a free circulation of the air about 
the cake. Sponge cakes and cakes containing a large amount 
of egg whites should be inverted and allowed to shrink from 
the pans, thereby there will be no weight on the delicate 
walls of the air cells of these eggy batters. In baking cake, 
we seldom consider the amount of nutriment to be given 
thereby, inasmuch as an individual will at any one time 
eat but a small portion. This usually comes at the end of 
a hearty meal, served as dessert, or taken between meals. 
Wherever economy, therefore, is necessary, I recommend its 
observance in cake making, reserving liberal use of eggs, 
milk and butter where they will enter into their true position 
in the dietary. Every cake in this book with the exception of 
a few fruit cakes, is planned on an economical basis, and has 
been thoroughly tested by years of usage in my own kitchen. 

Crisco, I find, makes a lighter cake with better texture 
than butter, at less than half the cost; however, more industry 
is necessary in the creaming of crisco — butter, containing 
20% of moisture and casein, requiring less creaming. The 
difference in prices, however, will recommend crisco for 
cake making. Swansdown prepared flour will be found 
economical in delicate white cakes and sponge cakes. For 
flavoring, I use and heartily recommend Burnett's extracts. 

Royal baking powder will be found wholesome and reliable. 
Crisco has been used in all cake recipes, principally because 
of its uniform results; however, if it is desired to use butter 
instead, substitute ^ more butter than quantity given here 
of crisco; in the Emily white cake ^ cup butter will take the 
place of ^2 cup of crisco. 

192 



Cakes 
Sponge Cake 

6 eggs 1 c. sugar 

1 c. flour 1 lemon 

Pinch of salt 

Beat the yolks of eggs until light, add the sugar a little 
at a time, then the salt and 1 tablespoonful of the mixed 
juice and grated rind of the lemon, then add alternately the 
stiffly beaten whites and the flour. Both flour and sugar 
should be sifted thoroughly before using. Ice the cake 
with white icing flavored with 1 tablespoonful of the lemon 
juice and rind. 

Angel Food Cake 

10 egg whites 1>^ c. sugar 

1 c. flour 1 t. vanilla 

1 t. cream tartar 1 t. salt 

Beat whites until foamy, add cream tartar and beat until 
stiff" and dry. Add cup of sugar and beat until it will stand. 
Add flavoring. Sift flour eight times, last time sifting re- 
maining ^2 cup sugar. Fold in very lightly and put in angel 
pans which have been floured. Bake in a moderate oven 
50 minutes. Invert and allow to fall out of pan on wire 
trivet. 

Angel Fruit or Nut Cake 

Make batter same as plain angel cake, put half of the 
batter in pan; cut candied or brandied cherries in two, drop 
on top of batter in pan, or if nuts, ^ cup of nuts, J/2 cup 
raisins, ^ cup grated coconut, J/2 cup angelique, }4 cup of 
any one of the above, or if a mixture is desired, use J4 of any 
two fruits, or fruit and nuts. Then put rest of the batter 
on top, spread evenly with a spatula, then run spatula through 
the bottom of the pan and gently mix the fruit all the way 
around. Bake same as plain cake, let hang in pan and pull 
out. If brandied cherries are used, wipe moisture out of them. 

Chocolate Angel Cake 

Use recipe for the angel cake, and to the flour add 3 
tablespoonfuls cocoa and flavor with a teaspoonful vanilla. 

Angel Fig Cake 

Make same as angel cake. Bake in 2-layer tin; let cool. 
Make icing from the whites of 4 eggs, 2 cupfuls sugar and 1 
cupful water, season with vanilla. Spread layer of icing 
and then layer of finely chopped figs that have been cooked 
20 minutes in slightly sweetened water and well drained. 

193 



Cakes 

Spread another layer of icing, put on top layer and cover with 
icing and lastly figs. Soft figs need only to be soaked in hot, 
sweetened water. 

Feather Cake 

4 eggs }4 c. water 
1}4 c. granulated sugar 2}4 c. flour 

}4 c. crisco 2 t. baking powder 

1 t. salt 1 t. Burnett's vanilla 

Beat eggs separately; sift flour once, then measure. Add 
baking powder and salt, and sift three times. Cream crisco 
and sugar thoroughly; beat yolks to a very stiff froth and 
stir in; whip whites until very stiff and add water. 

Ice Cream Cake 

^ c. crisco 3 c. flour if layer cake {J4 c. 

2 c. sugar more if baked in loaf) 
}4 c. sweet milk 3 t. baking powder 

1 c. water (hot) 8 egg whites 

1 t. salt 

Sift dry ingredients five times. Cream crisco and sugar, 
flavor with vanilla and almond. Alternate flour and milk, 
and at last hot water just before eggs. 

Caramel Layer Cake 

1 c. sugar f c. milk 

5 tb. crisco 2 t. baking powder 

2 eggs 2 squares chocolate 

Flour to stiffen 

Filling for the top and between the layers: 

2 c. sugar (brown) }^ c. milk 

1 tb. crisco 1 t. salt 

Boil 5 minutes or longer. Take from the stove and beat 
constantly until it creams. Flavor with vanilla. On the 
top layer, scatter whole walnut meats. 

Marshmallow Cake 

2 c. sugar 1 c. sweet milk 
^ c. crisco 8 egg whites 

3}4 c. flour 1 t. vanilla 

1 t. salt )4 t. almond extract 

3}4 t. baking powder 

Cream crisco, add gradually one-half the liquid, alternate 
with the dry ingredients which have been sifted together 
four times, bake in layers for 20 minutes in an oven of 350 
degrees. Make filling of charlotte russe if to be used at once, 
otherwise spread with boiled icing. 

194 



Cakes 



Emily White Layer Cake 



\}4 c. sugar 3 c. flour 

j/2 c. crisco 3 t. baking powder 

1 c. water 1 t. salt 

4 egg whites 1 t. vanilla 

Cream crisco, add sugar and cream together. Sift dry 
ingredients and add alternately with liquid. Add vanilla, 
beat mixture thoroughly, and lastly fold in the stiffly beaten 
whites of eggs. Pour mixture into cake tins and bake in 
moderate oven for 20 minutes. Flour the cake tins. 

Bride's Cake 

2 c. sugar 3 c. flour 

^ c. crisco 3 t. baking powder 

1 c. water 1 t. salt 

8 egg whites 1 t. orange extract 

^\ t. cream tartar 

Cream crisco, add sugar and cream together. Sift dry 
ingredients and add alternately with water. Add extract, 
beat mixture thoroughly and lastly fold in stiffly beaten 
whites of eggs. Cream of tartar added to egg. 

Economy Golden Cake 

2 c. sugar 1 c. sweet milk 
1 c. crisco, creamed 10 egg yolks 

1 t. orange extract 4 t. baking powder, sifted 

1 t. salt three times 

4 c. flour 

Cream crisco and 1 cup of sugar. Beat eggs and 1 cup 
sugar and combine mixtures. Add one-half of milk and 
alternate dry ingredients and balance of milk. Beat well. 
Bake in layers in a moderate oven 25 minutes, or bake in 
loaf in moderate oven 45 minutes. Five whole eggs may 
be used. 

Butter less- Milkless-Eggless Cake 

^ c. crisco }4 t. nutmeg 

2 c. brown sugar ^ t. powdered mace 
2 c. water 2 t. baking soda 

1 c. seeded raisins 4 c. flour 

1 t. salt 1 t. baking powder 

2 t. powdered cinnamon ^ c. chopped nut meats 
1 t. powdered cloves 3 tb. water (warm) 

Put the crisco into a saucepan, add sugar, water, raisins, 
salt and spice, and boil for 3 minutes. Cool and add dry 

195 



Cakes 

ingredients, soda dissolved in the warm water and the nut 
meats. Mix and turn into a floured cake tin and bake in 
a slow oven for 1}4 hours. Bakes well in a fireless cooker. 

Lord Baltimore Cake 

1)4 c. sugar 2}4 c. sifted flour 

^ c. crisco 25^ t. baking powder 
^ c. cold water }4 t. salt 

1 t. vanilla Yolks 6 eggs beaten light 

Cream crisco, add sugar and cream together. Sift to- 
gether three times the dry ingredients and add alternately 
with water. Add vanilla, beat mixture thoroughly and 
last fold in the beaten yolks of the eggs. 

Lunch Cake 

6 tb. crisco 2 c. flour 

1 c. sugar 2 t. baking powder 

1 c. milk 1 t. salt 

2 eggs 1 t. vanilla 

Cream crisco, add sugar gradually and then the well 
beaten eggs. Sift the dry ingredients, and add to the first 
mixture alternately with milk. Add flavoring last. 

One-Egg Cake 

}4 c. crisco 1}4 c. flour 

}4 c. sugar 2}4 t. baking powder 

1 egg ^ t. salt 

}4 c. milk ' 1 t. vanilla or lemon 

Cream the crisco with the sugar, and add egg well beaten. 
Sift dry ingredients, add alternately with milk to the first 
mixture. Bake in a shallow pan that has been greased with 
crisco. Add flavoring last. When baked, remove from tin, 
allow to cool and spread with frosting. 

Angel Cake 

Put 1 cupful milk into double boiler and heat to boiling 
point. One cupful flour, 1 cupful granulated sugar, 3 level 
teaspoonfuls baking powder, pinch of salt. Sift together 
four times, pour the cup of boiling milk into flour and stir 
smooth. One tablespoonful melted crisco, beat the whites 
of 2 eggs to stiff froth and fold in carefully. Do not stir or 
beat the cake after adding the eggs. Bake in moderate oven. 

196 



Cakes 



Egg-Nog Cake 



2 c. sugar 1 c. sweet milk 
^ c. crisco ^ 4 c. flour 

6 eggs (yolks), beaten light, 4 t. baking powder, sifted 

1 t. vanilla in flour 

Beat crisco in one-half of sugar, balance of sugar in eggs, 
combine alternate milk and dry ingredients, fold in well- 
beaten eggs, whites last. Bake in layers or loaf. 

Irish Rag Cake 

3 c. sugar 1 c. sweet milk 
^ c. crisco: add 1 t. salt and 3 c. flour 

beat well with 2 c. sugar. 3 t. baking powder 

5 eggs: beat whites and yolks 
separate and add the 
other c. sugar to yolks, 
beat well. 

Marble Cake 

2 c. sugar 2 tb. molasses 

1 c. crisco 2 tb. melted chocolate 

3)4 c. flour 1 t. powdered cinnamon 

4 eggs }4 t. grated nutmeg 

1 c. milk }4 t. powdered allspice 

3 t. baking powder 1 t. salt 

Cream crisco, add sugar, then yolks, sift flour and baking 
powder together. Alternate dry ingredients with milk, 
add last stiffly beaten whites. Pour into pans, reserving 
8 spoons. Add spices and chocolate, then drop in pan. 

Lemon Cake 

2 c. sugar 3 eggs, beat well and add the 
}4 c. crisco with }4 t. salt: other cup of sugar 

cream with one of the 1 c. sweet milk 

cups of sugar 3 c. flour 

3 t. baking powder 

Icing for Same 

Cream 2 tablespoonfuls butter, then add the yolk of 1 
egg. Beat the white and add a little sugar pulverized, then 
beat with butter and add yolk. Add juice of 1 lemon, also 
the rind grated and add sugar to make stiff enough. It 
takes almost a pound of pulverized sugar. 

197 



Cakes 



Prune Layer Cake 



2 c. sugar 2 t. baking powder 
}4 c. crisco 1 t. mace 

3 eggs 1 c. chopped walnuts 

^ c. sweet milk 1 c. steamed prunes, chopped 

Cream sugar and crisco together, beat whites of eggs 
separately. Fill in a layer of the cake batter, spread a layer 
of the chopped prunes over this; then a layer of the nuts; 
then another layer of the cake, and so on until the pan is 
two-thirds full. Bake in a steady but not quick oven. 

Jelly Roll 



1 c. sugar 


1 c. flour 


1 t. baking powder 


K t. salt 


}4 c. hot water 


3 eggs 



Beat eggs separately, and add 1 cup sifted sugar, flavor 
with vanilla, pour in }^ cup hot water, 1 cup flour and 1 
teaspoonful baking powder. Bake in large, thin layer, turn 
out on damp towel, spread with jelly and roll quickly; you 
can use fresh berries or jam. Cut crosswise. Can be used 
with sauce. 

Coffee Layer Cake 

Dark Part 

1 c. dark brown sugar 2 c. flour 

^ c. cold, strong coffee 2 t. baking powder 

3 yolks of eggs }4 t. powdered cinnamon 

}4 c. crisco }4 t. powdered cloves 

1 tb. molasses }4 t. grated nutmeg 

}4 c. raisins }^ t. salt 

White Part 

}4 c. crisco 2 c. flour 

1 c. granulated sugar 2 t. baking powder 

3 whites of eggs 1 t. vanilla extract 

^ c. milk y^ t. salt 

For dark part: Cream crisco and sugar, add yolks well 
beaten, coffee, molasses, flour, salt, baking powder, spices 
and raisins. Mix and divide into two criscoed and floured 
layer tins and bake in moderately hot oven 20 minutes. 

For white part: Cream crisco and sugar, add milk, 
vanilla, flour, salt, baking powder, then fold in stiffly beaten 
whites of eggs. Bake in two layers. Put layers together 
with marshmallow icing. 

198 



Cakes 

Pound Cake 

2 c. sugar 10 eggs 
)4 c. crisco 4 c. flour 

3 t. baking powder 2 t. salt 

}4 t. powdered mace 3 tb. brandy 

Cream crisco and sugar thoroughly together, add yolks 
well beaten, fold in whites of eggs beaten to a stiff froth, add 
brandy, flour, salt and mace, and mix lightly and quickly. 
Turn into a papered cake-pan and bake in a slow oven for 
1 hour and 20 minutes. 

Orange Cake 

5 tb. crisco Ij^ c. flour 

^ c. sugar }4 t. salt 

}4 c. milk 3 t. baking powder 

4 egg yolks }4 t. orange 

Cream crisco and sugar. Beat the egg yolks until very 
light and add the creamed mixture. Sift the dry ingredients 
and add to the above mixture, alternating with milk. Bake 
in a moderate oven. 

Devil's Food 

^ c. crisco J/2 c. raisins 

1 t. salt 2^ c. flour 

2 eggs 2 c. brown sugar 

2 oz. chocolate 2 tb. buttermilk, in which is 

1 c. boiling water dissolved 1 t. soda 

}4 c. nuts 

Cream crisco, add sugar gradually and cream together. 
Dissolve chocolate in boiling water. Add this and flour, 
sifted with salt, alternately, then add eggs well beaten, stir 
in nuts and raisins, adding milk with soda last. 

Icing 

One-half cupful chocolate, little boiling water, vanilla and 
enough sugar to spread. (No cooking.) 

Chocolate Cake 

Two cups sugar, ^2 cup crisco, work to cream, 3 eggs, ^ 
cup of sour milk with 1 level teaspoonful soda in milk, 2 
squares of melted chocolate with 1 teaspoon of vanilla, 2 cups 
flour, and last ^ cup boiling water. 

199 



Cakes 



Cocoa Cake 



2 c. sugar 2^ c. flour 

3 whole eggs 3 t. baking powder 
}4 c. crisco }4 t. salt 

}4 c. milk 3 tb. cocoa 

Cream crisco and sugar, then yolk of eggs. Sift dry 
ingredients, flour, cocoa, baking powder and salt three times. 
Alternate milk and dry ingredients. Add vanilla and lastly 
fold in whites of eggs. 

Filling 

1 lb. XXXX sugar 3 tb. sweet cream 

4 tb. melted butter 1 tb. vanilla 

Beat well and when creamy spread between layers and 
on top and sides. 

L'Africaine 

Three eggs and 1 cup sugar beaten well together, stir in 
slowly 1^ cupfuls flour with 2 teaspoonfuls baking powder 
and 3 tablespoonfuls milk, bake in 4 layer tins, using 2 layers 
for each cake. After baking, these cakes should be prepared 
in deep pie-plates. 

Cream for filling: Two cups milk scalded with 1 cupful 
sugar, 2 tablespoonfuls cornstarch, dissolve in }4 cupful milk 
and 1 egg well beaten, butter half size of an egg, when cold 
flavor with vanilla. Chocolate for icing: ys pound of choco- 
late, 1 cupful sugar, }4 cupful hot water. Boil mixture for 
4 or 5 minutes and pour on top of cakes while hot. This is 
served as a dessert, not a cake, and cut in pie-shape pieces. 

Chocolate Marshmallow Cake 

1 square chocolate ^ c. milk 

j/2 lb. marshmallows 1 t. baking powder 

}4 c. crisco }4 t. vanilla extract 

1 egg ^ c. sugar 

1 c. flour 

Cream the crisco and sugar together, then add the egg 
well beaten, the milk, flour, baking powder, vanilla and 
melted chocolate. Pour into a buttered round cake tin and 
bake in a moderate oven for ^ hour. After the cake has 
been out of the oven for 10 minutes, split it and spread the 
lower part with a few marshmallows cut in small pieces. 
Lay on the upper part and set the cake in the oven until the 
marshmallows are melted. Sprinkle with powdered sugar 
over the top. 

200 



Cakes 



Sunshine Cake 



Whites of 8 eggs 1 c. flour sifted 4 times 

Yolks of 6 eggs 1 t. cream of tartar 

1 c, sifted sugar Vanilla 

Beat yolks well with part of sugar, add pinch of salt to 
whites and beat about half; then add cream of tartar and 
vanilla and beat very, very stiff. Add sugar, then beaten 
yolks, then fold in flour gently. Bake in a slow oven for 
50 minutes. 

Chocolate Cake 

^ c. creamed crisco 2 c. sifted sugar 

3 eggs, beaten separately 1 c. milk 

2 t. baking powder 1 t. vanilla 

2 oz. chocolate 2}4 c. flour (sifted) 

Cream shortening and sugar, beat and add yolks of eggs. 
Sift dry ingredients, alternate milk and dry ingredients and 
then melted chocolate and vanilla extract. Fold in the well 
beaten whites of eggs last and bake in moderate oven in stem 
loaf pan for 45 minutes. 

Loaf Cake 

Cream J4 cupful crisco and add gradually, while beating 
constantly, ^ cupful sugar. Beat the yolks of 2 eggs until 
thick and lemon color, and add gradually, while beating con- 
stantly, ^2 cupful sugar. Combine mixtures and add }4 
cupful milk alternately with 1^ cupfuls flour mixed and 
sifted with 2^ teaspoonfuls baking powder; then add whites 
of 2 eggs, beaten until stiff, 2 squares of chocolate, melted, 
and J^ teaspoonful vanilla. Turn into a buttered and floured 
shallow cake-pan, and bake in a moderate oven 40 minutes. 
Remove from the pan, cover with frosting, and when frosting 
is set, pour over, a little at a time, 1^ squares melted choco- 
late, and spread evenly, using the back of a spoon. 

Pound Cake 

Cream 1 cupful crisco, 1^ cupfuls sugar, 5 eggs, 2 cupfuls 
flour, 2 tablespoonfuls sherry wine until creamy, using the 
hand, and add gradually, while beating constantly, 1^ 
cupfuls of granulated sugar; then add 5 eggs, one at a time, 
beating vigorously. When the mixture is creamy add 2 
cupfuls flour and turn at once into a floured tin. Bake in 
a slow oven 1 hour. 

14 201 



Cakes 



Variety Cake 



l>^ c. sugar 2 c. flour 

^ c. crisco 2 t. baking powder 

1 c. milk Vanilla or almond flavoring 
J/2 t. cinnamon }4 t. cloves 

}4 t. nutmeg }4 c raisins (chopped) 

3 eggs 

Bake in three layers, fill tw^o layer pans with first, and the 
remaining layer with spiced mixture. When baked put 
spiced layer in center and ice with boiled icing to which have 
been added chopped raisins and almond flavoring. Makes 
very unique and pretty cake when cut. 

Potato Devil's Food 

2 c. white sugar 4 eggs (well beaten) 
^ c. creamed crisco 5 t. melted chocolate 

1 c. hot mashed potatoes 1 t. ground cinnamon 

1 c. chopped walnuts 1 t. cloves and nutmeg 
}4 c. sweet milk 2 t. baking powder 

2 c. flour 1 t. salt 

Mix chocolate with hot potatoes and add to creamed 
crisco, sugar and eggs, alternate milk and dry ingredients, 
add beaten whites last. Bake in layers and use marshmallow 
icing and fruit and nuts. 

Apple Sauce Cake 

1}4 c. sweetened apple sauce, ^ t. cinnamon (level) 

made thick J4 t. nutmeg 

1 c. sugar 1 c. raisins 

1 c. crisco 2 t. baking powder 

}4 t. salt 2 c. flour 

2 eggs 

Bake in loaf in moderate oven ^4 hour or 40 minutes. 
White Fruit Cake 

1 c. crisco 1 t. salt 

3 c. flour 2 c. sugar 

3 t baking powder 8 eggs (whites) 

1 c. sweet milk 

Make as for cream cake, reserving whites before adding: 

}i lb. citron 1 lb. white raisins 

}4 lb. cherries (crystallized) 1 c. coconut 

^ lb. pineapple 1 t. lemon extract 

}4 lb. orange and lemon 1 t. orange extract 

Add lastly beaten whites and bake about 2 hours. 

202 



Cakes 



Fruit Cake (Dark) 



l}^ lb. flour 
l}4 lb. sugar 

1 lb. crisco 
12 eggs 

2}4 lb. raisins 

2 lb. currants 



}4 lb. orange and lemon peel 
1 glass grape jelly 
1 c. brandy 
1 tb. cinnamon 
1 t. cloves 
1 t, allspice 

^ t. mace 

}i lb. chocolate 
1 lb. almonds (shelled and cut) 
1 lb. pecans 

Sift all dry ingredients. Let the fruit stand all night in 

wine and brandy. Bake in very slow oven 5 hours. Put 

in tin box with 2 mellow apples and occasionally rub over 

with brandy. _ 

Turkish Delight 



^ lb. citron 
1 lb. cherries 
1 lb. pineapple 



2 c. sugar 
^ c. crisco 

3 eggs 

1 c. jam 
^ c. buttermilk 
1 t. soda 



3 c. flour 

1 t. cinnamon 
}4 t. nutmeg 

1 doz. dates cut fine 
^ c. nut meats 

1 t. salt 



Cream crisco and 1 cup sugar together; cream yolks of 
eggs and 1 cup sugar together, and combine mixtures, to 
which add the jam. Sift the dry ingredients together and 
alternate with buttermilk, adding beaten whites of eggs last. 
Bake in layers and use mocha filling. 

Mikado Cake (Japanese Fruit Cake) 



2 c. sugar (sifted) 

1 c. crisco 

8 whole eggs 

4 c. flour 

4 t. baking powder 

1 t. salt 

1 t. cinnamon 

1 t. mace 

1 t. nutmeg 

1 t. allspice 

1 lb. chopped nuts 



}4 c. rich cream 
^ c. Tokay wine 
}4 c. apricot cordial 
1 c. strawberry preserves 
1 lb. crystallized ginger 
}4 lb. crystallized cherries 
}4 lb. crystallized pineapple 
X lb. crystallized apricots 
X lb. crystallized angelique 
X lb. crystallized limes 
)4 lb. crystallized kumquats 



1 t. each orange, vanilla, almond, pistachio, redcherd extracts 

Sift dry ingredients, cream crisco and sugar, add yolks, 
add preserves. Chop fruits and pour wine and cordial over 
night before; alternate dry ingredients and fruit, last nuts, 
fold in beaten whites. Start in hot oven and when the cake 
is set so fruit will not sink to bottom, reduce heat, bake from 
1^ to 2 hours. Spread with golden icing flavored with 
wine and put on top marshmallow icing. 

203 



Cakes 

Lady-Fingers 

Four tablespoonfuls powdered sugar, 4 eggs, 3 tablespoon- 
fuls of flour and a little grated lemon peel. Stir the sugar 
and yolks of eggs thoroughly together; add the flour and 
rind of }4 lemon grated fine, being careful not to grate through 
into the white, bitter part; lastly add the whites of the eggs 
beaten stiflF. Bake in lady-finger tins lined with buttered 
paper. Sprinkle with a little powdered sugar daintily before 
putting into the oven, which should not be too hot, for the 
lady-fingers should be of a delicate brown. In the absence 
of tins, sheets of large paper may be put in a large tin and 
the dough given the required shape by squeezing it through 
a paper funnel. 

Coconut Layer Cake 



1 c. sugar 
3 c. flour 


^ c. crisco 
1 c. milk 


1 t. salt 


2 t. vanilla extract 


4 eggs 


3 t. baking powder 




For Filling 


1 t. crisco 


1 t. Burnett's vanilla extract 


1 c. sugar 


1 c. chopped coconut 


1 c. water 


1 white of egg 


Pinch cream tartar 


X t. salt 



For cake: Cream crisco and sugar together, sift the flour, 
baking powder, salt and add alternately with the beaten 
yolks of eggs and milk. Beat thoroughly, then add stifl[ly 
beaten whites of eggs and flavor and mix gently. Grease 
layer tins with crisco, then flour them and divide mixture 
into two portions. Bake in a moderate oven 20 minutes. 

For filling: Boil water and sugar together, add crisco and 
cream of tartar, and boil until it forms a soft ball when tried 
in cold water. Beat white of egg stiff", add salt, then pour 
in syrup gradually, add vanilla and beat until thick and cool. 
Spread on cake and sprinkle over with coconut. 

California Ginger Cake 

J/2 c. sugar }4 t. salt 

}4 c. crisco 1 egg 

1 c. marmalade 2 c. flour 

2 t. baking powder }4 t. powdered ginger 

Sift salt, flour and baking powder into basin, rub in crisco 
with finger tips, add ginger and egg well beaten. Knead 

204 



Cakes 

lightly to smooth paste and divide into two pieces. Roll 
out pieces and line pie-plate with one of them. Spread over 
with marmalade, cover with remaining piece of paste, pinch 
neatly around the edges and bake in a moderate oven }4 hour. 
Cut like pie and serve hot. 

Apple Sauce Cake 

Two cupfuls apple sauce (sweetened and cold), 1 cupful 
sugar and }4 cupful crisco creamed together, 1^ cupfuls 
raisins, 2}^ cupfuls flour, 1 teaspoonful each of cinnamon 
and cloves, ^ teaspoonful salt, 2 teaspoonfuls soda dissolved 
in 2 tablespoonfuls lukewarm water. Bake in angel-cake 
tins in a moderate oven. 

Chocolate Cake 

Dissolve 4 tablespoonfuls chocolate in 5 tablespoonfuls 
boiling water; add to the hot chocolate the yolks of 4 eggs 
one at a time; let stand. Take J/2 cupful crisco, cream with 
13^ cupfuls sugar, add to the above, beat all well together. 
Sift 1^ cupfuls flour, 2 teaspoonfuls baking powder several 
times, J/2 cupful milk, vanilla, beaten whites. 

Filling: 1 cupful sugar, beaten white 1 egg, add 1 large 
grated apple, grated rind and juice of 1 orange, little lemon. 
Boil until thick. 

Spice Cake 

J4 lb. butter, or 3 squares chocolate 

^ c. crisco 1 t. cloves, allspice, cinnamon 

2 c. sugar 2 t. baking powder 
4 egg yolks Vanilla 

1 c. milk Beaten whites 

}i c. brandy Little citron 

Make a large and small cake. 

Marshmallow Cake 

^ c. crisco 1>^ c. sugar 

6 eggs ^ c. water 

X c. sherry 1 t. almond extract 

3 t. baking powder 2^ c. flour 

Cream crisco and sugar, beat yolks of 4 eggs, add crisco 
and sugar, next add water and alternate dry ingredients, 
now almond extract and whites last. 

20s 



Cakes 



Lady Baltimore Cake 



J4 c. crlsco 3 t. baking powder 

^ c. granulated sugar (sifted) 5 eggs (whites) 

1 c. water ^ t. almond extract 

3 c. flour ^ t. vanilla 

Cream the crisco and sugar; add one-third of the water 
with 1 cup of the flour; beat thoroughly and add second cup 
of flour; continue beating; into the last cup of flour sift the 
baking powder and add as the other, then the rest of the 
water; flavor and then cut and fold in the stifldy beaten 
whites very carefully. 

For the Filling 

1 c. sugar Pinch cream tartar 

J^ c. boiling water }4 c. chopped candied cherries 

2 whites of eggs ^ c. chopped candied pineapple 

1 t. vanilla extract 

For filling: Put sugar and water into saucepan, stir till 
boiling, add cream of tartar, then boil until it forms a soft 
ball when tried in cold water, or 240 degrees F.; pour on to 
the stiffly beaten whites of eggs, pouring in a steady stream 
and very slowly, adding while beating vanilla, cherries and 
pineapple, beat till thick and divide between and on top of 
cake. 

Sufficient for one large layer cake. 

Fruit Cake 

1 lb. browned flour 6 tb. chocolate 

4 t. baking powder }4 c. rosewater 
^ lb. crisco ^ c. cordial 

1 lb. sugar (brown) I c. brandy 

2 lb. raisins 1 c. jelly 

1 lb. citron 1 t. cinnamon 

1 lb. cherries 1 t. cloves 

1 lb. pineapple 1 t. allspice 

1 lb. almonds 1 t. nutmeg 

1 lb. pecans 10 eggs 

1 t. salt 

Sift flour, baking powder, spices, salt, several times. Cut 
fruit and pour brandy, cordial and melted jelly over. Cut nuts 
in slices and pour rosewater over. Cream together crisco and 
sugar, add to them egg yolks beaten very light, then the 
cordial and jelly. Put in next 6 teaspoonfuls melted chocolate, 

206 



Cakes 

next the whites of eggs beaten stiff and part of the flour and 
spices and add to the mixture. Put in nuts last of all. If 
nuts are left out put in a third more fruit. Bake 5 hours, 
keeping a vessel of water in the oven until almost done. 

Cream Pufifs 



1 c. boiling water 


X t- salt 


}4 c. crisco 


1 c. flour 




3 eggs 



Mix crisco and water, and bring to a boil, then stir in 
flour. Remove from fire and allow to cool. Stir in eggs 
one at a time, beat well. Drop on tins greased with crisco 
and bake in a hot oven 30 minutes. 

Cream Filling 

2 tb. sugar 2 c. scalded milk 

J/s c. flour 1 t. vanilla, or 

yi t. salt 2 t. lemon extract 

2 eggs 

Mix dry ingredients and beaten eggs. Gradually pour 
over this the scalded milk. Cook 15 minutes in double 
boiler, stirring constantly until it thickens. Cool and flavor. 



Blueberry Cake or Muffins 

1 c. sugar J/2 c. milk 

2j^ c. flour 1 egg 

1 t. soda Butter size of an egg 

2 t. cream tartar 1 pt. blueberries 

Mix and sift dry ingredients, reserving ^2 cup flour to 
mix with berries. Work in butter; add milk gradually, egg 
well beaten, and blueberries mixed with reserved flour. 
Bake over a medium flame. 



Strawberry Shortcake 

2 c. flour 2 t. sugar 

4 t. baking powder ^ c. milk 

^ t. salt ^ c. butter 

Mix dry ingredients and sift twice; work in butter and 
add milk gradually. Toss on a floured board and divide 

207 



Cakes 

in two parts. Roll out and place in buttered Washington 
pie tins and bake 12 minutes over a high flame. Split and 
spread with butter. Allow from 1 to 1^ boxes of straw- 
berries to each cake. 

Blueberry Cup Cakes 

1 c. granulated sugar 1 egg 

J/^ c. sweet milk 2 c. flour 

1 tb. melted crisco 1 heaping t. baking powder 

1 saltspoon salt and nutmeg 1 c. blueberries, mixed with flour 

Bake 20 minutes in moderate oven. These are nice 
served warm. 

Strawberry Short Cake 

2 c. flour 1 t. sugar 
1 t. salt ^ c. crisco 
4 t. baking powder ^ c. milk 

Sift together the dry ingredients. Cut in the crisco 
thoroughly with a knife and add the milk gradually, mixing 
with a knife to a soft dough. Toss on floured board and roll 
lightly. Bake in round layer pan in hot oven. Split and 
butter before filling with strawberries, cut in halves. Sprinkle 
with powdered sugar, cover the top layer with whole berries 
and garnish with whipped cream. 

Gingerbread 

J4 c. milk 2 c, flour 

)4 c. crisco 3 tb. yellow ginger (or ginger 

1 c. sugar and turmeric) 

2 eggs }4 t. soda 
J4^ c. molasses }4 t. salt 

Sift dry ingredients together. Cream crisco and sugar. 
Add well beaten eggs and molasses. Alternate flour and 
milk. Pour into criscoed tins and bake in hot oven for first 
10 minutes; reduce heat and bake in moderate oven 25 min- 
utes. 

Food for the Gods 

1 lb. English walnuts (before J4 lb. dates cut in 4 or 5 pieces 

cracked) 6 eggs 

2 c. brown sugar 7 tb. cracker crumbs 

Beat yolks of eggs, add sugar and cream together well; 
add nuts (chopped) and dates, then cracker crumbs. Lastly 
add beaten whites of eggs and bake in slow oven 30 minutes. 
Cut in squares — serve with whipped cream. 

208 



CHAPTER XX 

ICINGS AND FILLINGS 

Lemon Icing 

Two tablespoonfuls butter, cream it, then add the yolk 
of 1 egg. Beat the white and add a Httle sugar pulverized, 
then beat with butter and yolk. Add juice of 1 lemon, also 
the rind grated and then add sugar to make stiff enough. 
It takes almost a pound of pulverized sugar. 

Golden Icing 

Boil 2 cupfuls sugar, 1 cupful water, until it strings. 
Pour over well beaten yolks of 4 eggs. Beat until smooth 
and thick; add 1^4 teaspoonfuls Burnett's orange extract 
and spread rapidly on cake. 

Icing (Orange) 

1 egg (beaten) 1 c. sugar 

Rind and juice of 1 orange 

Cook in double boiler until thick. Beat for a few minutes 
after taking from fire, spread when cool. 

Ice Cream Filling 

2 c. sugar yi t. cream tartar 

^ c. boiling water 

Let dissolve, cover and come slowly to a boil. Beat whites 
of 4 eggs dry, and when syrup is heavy pour by spoonful 
into whites, letting syrup boil all the time. Let the last 
syrup string long hairs, beat and put the pan, containing 
icing, in large pan of hot water, see that pans fit so that no 
steam will escape and add teaspoonful juice of lemon, beating 
with the egg beater; steam until the icing holds its shape. 
Flavor with orange or vanilla, and put on cake at once. If 
chocolate icing is desired, grate chocolate into icing just before 
steaming. Add nuts and crystallized fruit to this icing. This 
icing cannot be excelled. If steamed too much you can add 
hot water to make smooth, but if directions are carried out 
you cannot fail. 

209 



Icings and Fillings 



Cream Icing 



Four tablespoonfuls sweet cream. Add enough XXXX 
sugar to make very stiff paste. Flavor. Melt over hot water, 
spread on cake, or dip small cakes in it, then roll in coconut 
or browned almonds. Use hot for sauce for puddings. Add 
cocoa or chocolate if desired. 



Gelatin Frosting for Cakes 

2 tb. Knox gelatin }4 c. hot water 

1 t. lemon juice Confectioners* sugar 

Dissolve the gelatin with the water, add the lemon juice; 
then sift in as much confectioners' sugar as it will hold to 
pour nicely on a cake. 

Icing with any Flavor 

One cupful powdered sugar, enough evaporated milk to 
make it the proper consistence to spread with butter the 
size of a walnut. 

Almond Icing 

3 c. powdered sugar (sifted) 1 c. ground almonds 
y^ c. butter 1 tb. lemon juice 

1 t. almond extract 1 tb. boiling water 

Cream butter, add gradually sugar, then flavoring, last 
water. Add more water if needed to spread nicely. 

Chocolate Icing 

Put ^2 cupful cocoa with 1 cupful of sugar, the yolk 
of 1 egg and 2 tablespoonfuls milk, well mixed together in 
double boiler to heat, stirring all the time. Cook until it 
hardens when dropped in cold water. Can be used for 
cakes or cookies. 

Nut Filling 

One cupful each of light brown sugar, sour cream and 
finely chopped English walnuts. Boil together until the 
mixture threads; cool and spread between layers. It should 
be creamy when right. A few drops of orange extract im- 
prove its flavor. 

210 



Icings and Fillings 

Marshmallow Icing 

One cupful granulated sugar, 1 dozen marsh mallows, 
white of 1 egg. Boil sugar and little water until it spins 
thread, pour over beaten white of egg, add marshmallows 
and beat until cool enough to spread. 

Butter-Scotch Filling 

Scald 1 cup of milk in double boiler; stir 3 level table- 
spoonfuls of cornstarch and }4 teaspoonful salt with ^ cup 
of cold milk to a smooth consistency, add 2 cups brown 
sugar and 2 tablespoonfuls butter, then let cook in the hot 
milk, stirring all the time, until smooth and thick. 

Butter-Scotch Filling 

One cupful confectioners' sugar, moistened with milk 
and the grated rind of an orange, which may have been saved 
from the breakfast table. 

Sunshine Filling 

2 c. sugar 4 yolks 

^ c. water Grated rind of 1 orange 

Boil sugar and water together to a syrup that spins a 
thread. Pour over well beaten yolks and }^ teaspoonful 
salt. Add rind, beat until it shows signs of granulating, pour 
on cake and spread rapidly 

Mocha Filling 

}4 c. butter ^ t. salt 

1 c. confectioners' sugar 1 tb. strong coffee infusion 

Cream butter and add sugar gradually until all oily 
appearances have disappeared (it may require more sugar). 
As the mixture thickens, add the coffee, one drop at a time, 
beating all the while. Flavor with 1 teaspoonful vanilla 
and spread between layers and on top of cake. 

Good Caramel Filling 

1^ c, dark brown sugar ^ c. fresh, sweet milk 

14 c. granulated sugar 2 tb. melted butter 

Melt butter; stir in sugar; pour over milk, and stir 
constantly until it will begin to rope. Remove from fire; 
beat until cold enough to spread on layers. One teaspoonful 
Burnett's vanilla, added last. 

211 



Icings and FilliTigs 

Chocolate Icing 

1}4 squares chocolate 1 t. melted crisco 

J4 c. scalded milk 1 egg yolk 

1}4 t. Burnett's vanilla Powdered sugar 

Melt chocolate over hot water, add scalded cream, salt, 
egg and butter. Stir in sugar until right consistency to 
spread, then add vanilla. 

Caramel Icing 

}4 c. granulated sugar 1 t. butter 

}4 c. brown sugar 1 oz. chocolate 

}4 c. hot water 1 t. Burnett's vanilla 

Melt the granulated sugar in a saucepan, add the water 
gradually, then the brown sugar, butter and chocolate. Cook 
to the soft ball stage. Remove from the fire, add vanilla, 
beat until creamy and then spread on cake. 

Filling Supreme 

2 c. sugar ^ lb. marshmallows 

}4 c. orange juice (strained) 3 egg whites, beaten stiff 

Put the orange juice and sugar in a saucepan and boil 
to the soft ball stage. Remove from the fire and add the 
marshmallows cut fine. Let stand until the marshmallows 
melt. Add 4 egg whites and beat until cold. Fold in the 
last egg white and flavor to taste. 

Delicious Frosting 

2}4 c. confectioners' sugar 2 tb. soft butter (not melted) 

5 tb. sweet cream 1 t. Burnett's vanilla 

By putting 2 squares of unsweetened chocolate in a cup 
and setting the cup in hot water until the chocolate is dis- 
solved and adding it to the above, it makes a delicious frosting 
for chocolate cake or any kind of white cake. This frosting 
will remain soft as long as the cake lasts and will not run. 

Fudge Filling 

J^ tb. butter l}4 c milk 

^ t. salt 2 squares chocolate 

1 c. granulated sugar 1 t. Burnett's vanilla extract 

Dissolve the sugar in milk; bring to boiling point and let 
boil about 10 minutes. Add butter and melted chocolate. 
When a very soft ball can be formed by dropping in cold 
water, remove from the range and beat until creamy. Add 
vanilla and spread rapidly on cake. Nut meats may be 
added if desired. 

212 



Icings and Fillings 

Cream Filling No. 1 

^ c. sugar yi t. salt 

2 c. scalded milk 2 eggs 

J4 c. flour 1 t. vanilla 

Thoroughly mix flour, sugar and salt. Add eggs beaten 
slightly and then pour in gradually scalded milk. Cook, 
stirring constantly until thickened. 

Mocha Frosting 

J/3 c. butter 1 c. whipped cream 

1 c. confectioners* sugar l}4 squares melted chocolate 

}4 t. vanilla 

Cream the butter and add sugar gradually. Then add 
1 cupful of the cream filling. Stir in the vanilla and melted 
chocolate. 

For Lemon Filling 

The juice and grated rind 2 egg yolks 

of 1 lemon 1 c. shredded coconut 

1 c. powdered sugar 

Mix lemon juice and rind with sugar and yolks of eggs, 
slightly beaten. Cook 10 minutes in double boiler. Stir 
constantly, then add the coconut. Cool and spread between 
layers. 

How to Whip Cream 

In the first place the cream should be at least 24, prefer- 
ably 36 hours old. It must be very cold and be thick and rich. 
Whip it up in a cool basin and in a cool place; when it begins 
to thicken perceptibly add the beaten whites of 2 eggs to 
each pint of cream. This gives it body. Continue beating, 
adding at the last sugar and flavoring to taste. 

Cream Icing 

J4 c. sweet cream Pinch salt 

1>? c. XXXX sugar 1 t. Burnett vanilla 

Roll and sift sugar. Add sugar gradually to the cream, 
until all is well mixed. Set this over boiling water, and 
stir until you have a cream icing with all ingredients thor- 
oughly mixed; put in salt while stirring. Flavor just before 
taking from the stove. Remove and beat gently until the 
icing has cooled. By adding 1)4 tablespoonfuls of cocoa 

213 



Icings and Fittings 

to the cream icing, you can make a chocolate cream icing. 
Almonds ground fine may also be used with the cream 
icing, or with the chocolate cream icing. To prepare the 
almonds, first drop the nuts in boiling water and let them 
stand until thoroughly heated so they may be easily blanched. 
Drain and blanch with the fingers. While still warm and 
moist grind them with the finest blade of meat grinder. If 
nuts are allowed to dry before grinding, the oil and the sub- 
stance of the nuts will separate. When ground, put in the 
oven in a shallow tin and brown to a delicate shade. Sprinkle 
over the cake after it has been frosted with cream icing or 
chocolate cream icing. 

Ice Cream Icing 

6 egg whites ^ t. cream tartar and tartaric 

3 c. sugar acid mixed 

}4 c. water 

Boil sugar in water until it begins to thicken. Pour in 
small quantities over beaten whites, letting the syrup continue 
to cook until the last is poured in. Beat well, then steam 
over hot water until stiff. Add cream tartar and tartaric 
acid. When cooked add flavor, according to taste. 



214 



CHAPTER XXI 

PUDDINGS 
Brown Betty 

3 c. sliced apple }4 t. cinnamon 

4 tb. crisco \yi c. bread crumbs 
2 c. hot water }^ c. sugar 

Fill a baking dish with alternate layers of crumbs and 
apple, beginning and finishing with a layer of crumbs. Dot 
over with butter, sprinkle with sugar, and pour over all the 
water, into which the cinnamon has been stirred. Bake in 
the oven. Serve with cream or hard sauce. 

Bread Pudding 

1 pt. sweet milk 5^ c. sugar 

2 eggs yi t. salt 

2 tb. crisco 1 c. bread crumbs 

% c. raisins 1 t. flavoring 

Beat the yolks, add the butter, and stir in the sugar. 
Put in the salt, flavoring, and crumbs, and pour in the milk. 
Stir in the beaten whites and seeded raisins. Bake in a 
buttered pudding dish in a slow oven. One ounce of chocolate 
may be used instead of the raisins. It may be melted and 
the milk added to it slowly. 

Cottage Pudding 

1 c. flour 1 egg 

2 tb. crisco yi c. milk 

4 tb. sugar 1 t. baking powder 

1 t. flavoring 

Cream the butter, stir in the yolk and when well mixed 
add sugar, stirring well. Sift the flour and baking powder 
together and add this to the mixture, a little at a time, 
alternating with milk till all is in. Put in flavoring and 
fold in beaten white. Bake in a cake pan. Serve it with 
lemon sauce. 

215 



Puddings 

Rice Pudding 

Use ^2 cup of uncooked rice, or 1 cup of cooked rice, 
instead of crumbs in the bread pudding recipe. When the 
rice is uncooked, add one-fourth more milk and cook with a 
cover over the dish at first. 

Sauce 

Boil sugar and water till syrup spins a thread, pour over 
beaten yolks of eggs, and stir quickly. Set aside to cool, 
stir occasionally, add lemon extract and just before serving 
mix in whipped cream. 

Boiled Custard 

1 c. milk 1^ tb. sugar 

1 yolk J4 t. flavoring 

Pinch of salt 

Scald the milk In a double boiler. Beat the yolk and 
sugar together. Pour the hot milk slowly over this mixture, 
beating all the time. Return to the double boiler, and cook 
till the custard coats the spoon. Strain and flavor. 

Baked Apples 

6 apples X c. raisins 

1 c. sugar 1 doz. nut meats 

^2 lemon 

Wash and core the apples. Place them in a deep pan; 
fill the centers with nuts, raisins and sugar, pour in enough 
hot water to half cover the apples. Put in the slices of lemon 
and cook gently till the apples are soft and the syrup has 
boiled down. The apples may be cooked in a covered vessel 
on the stove, and then, with the cover removed, put in the 
oven to brown. 

Tapioca Pudding 

1 c. tapioca 1 pt. fruit 

4 c. water ^ c. sugar 

Soak the tapioca 1 hour in 1 cup of water and add it to 
3 cups water that have been brought to boiling point. Cook 
till clear, stir in the cooked fruit and sugar and mold. Serve 
with cream and sugar. Apples may be pared, and cored 
and placed in a baking dish into which the soaked tapioca 
has been poured. The water and sugar may be added and 
the pudding baked. 

216 



Puddings 
Steamed Pudding 

"4 tb. crisco 2 t. baking powder 

>^ c. sugar 1 egg 

2H c. flour ^ 1 c. milk 

Pinch of salt 

Cream the crisco, add the well beaten egg, and stir in 
the sugar. Sift the baking powder and flour together. Dis- 
solve the salt in the milk and add it to the first mixture, 
alternating with the flour. Steam 2 hours in well buttered 
baking powder cans or molds. Serve with hard sauce and 
any stewed fruit. 

Woodford Pudding 

}^ c. crisco 1 t. soda 

1 c. sugar 1}4 c. flour 

3 eggs, well beaten 1 c. blackberry jam 
}^ c. buttermilk 1 t. nutmeg 

1 t. salt 

Cream crisco and sugar well, add ^2 teaspoonful salt. 
Add the eggs beaten together until light. Sift dry ingredients 
with flour. Alternate the flour and buttermilk, add the jam 
last. Bake in a moderate oven and serve with the following 
sauce: 

Woodford Sauce 

Two tablespoonfuls butter creamed, into this beat as much 
pulverized sugar as it will take up. Add )4 teaspoonful of 
salt, place this over boiling water and stir until it becomes a 
liquid, season with vanilla or sherry wine and just before 
serving add 1 cupful of whipped cream. Serve hot. 

Plum Pudding 

1 c. flour 1 c. crisco 

4 c. bread crumbs 1 c. sugar 
6 eggs 1 c. milk 

1 c, citron 1 t. cinnamon 

2 c. raisins 1 t. nutmeg 
2 c. currants 1 t. soda 

2 pieces crystallized ginger 

Wash the currants and raisins. Cut up the citron and 
mix all the fruit with the crumbs. Beat the eggs, add 
the sugar, milk and seasonings. Combine mixtures and 
pour in the butter, melted. Boil 4 hours in buttered tins. 
Serve with hard sauce. 

15 217 



Puddings 



Sauces for Puddings 



Hard Sauce 

J4 c. butter 1 t. flavoring 

^ c. sugar yi t. nutmeg 

Cream the butter, and stir into it the sugar. Add the 
flavoring and, when very light, pile on a dish, dusting it over 
with the nutmeg. 

Lemon Sauce 

(For Cottage Pudding) 

}4 c. sugar 2 tb. cornstarch 

1 c. water 1 lemon 

Wash the lemon and grate the rind. Mix the cornstarch 
with a little cold water and add it to the cup of water that 
has been brought to boiling point. Cook till clear, add the 
sugar and turn into a double boiler to keep hot. Add the 
rind and juice of the lemon. 

Whipped Cream 

1 pt. cream 2 t. flavoring 

4 tb. sugar 

Have the cream very cold. Set the bowl containing it 
in ice and beat till stiff, adding sugar and flavoring last. 

English Plum Pudding 

}4 lb. flour, browned 1 lb. crystallized fruit (mixed) 

}4 lb. bread crumbs }4 lb. pecans 

1 lb. sugar (brown) ^ lb. citron 
1 lb. suet, chopped fine, or crisco }4 lb. orange and lemon peel 
1 lb. currants (each) 

1 lb. raisins 1 lb. almonds 

1 t. cinnamon 1 t. cloves 

1 t. salt 1 small nutmeg grated 

One cup of brandy, juice of 2 lemons, 8 eggs, beaten 
separately. Bread should be stale and free of crust. Pour 
brandy over fruit over night. Beat eggs and sugar together, 
add bread crumbs, flour and fruit. If too stiff add a little 
grape juice or wine. If too soft, add flour. Steam in 1-pound 
baking powder cans or small buckets. Serve with eggnog 
sauce. 

218 



Puddings 



Eggnog Sauce 



Cream yolks of 2 eggs and 1 cup sugar, add 2 tablespoonfuls 
brandy. Place cup of cream in saucepan of water, and let 
water gradually boil. Just before serving add to egg mixture. 

Snow Balls (Steamed) 



^ c. cnsco ^X4 

1 c. sugar 3 t. baking powder 

}4 c. milk 1 t. salt 

Sift flour 4 times. Whites of 4 eggs, make same manner 
as cake. Put in buttered cups and steam 40 minutes. Serve 
with sauce. 

Orange Pudding 

1 c. stale bread crumbs 1 pt. sweet milk 

}4 c. sugar ^ c. grated orange peel and 

1 tb. crisco juice of 1 orange 

2 eggs (yolks) 

Bake slowly, cover with meringue of the whites and J4 
cupful sugar, brown in oven and serve with sauce flavored 
with orange. 

Plum Pudding 

1 lb. brown sugar }4 t. powdered mace 

8 eggs 1 c. New Orleans molasses 

}4 lb. bread crumbs 1 c. brandy 

1 lb. browned flour )4 c. lemon juice 
1 lb. crisco or suet 1 lb. seeded raisins 

4 t. baking powder 1 lb. sultana raisins 

1 t. salt 2 lbs. currants 

1 t. powdered cloves ^ lb. crystallized cherries 

1 t. powdered cinnamon }4 lb. crystallized pineapple 

^ t. powdered ginger }4 lb. stoned dates 

1 t. powdered nutmeg ^ lb. candied citron peel 
)4 lb' candied orange peel 

Chop peels, dates, cherries and pineapple, add raisins and 
currants, then pour brandy over them and let stand over 
night. Cream the crisco and sugar together, add eggs well 
beaten, and all other ingredients. Divide into crisco mold 
(small crisco cans will do), filling ^ full, and steam steadily 
for 3 hours. Turn out and serve with hard sauce. 

Prune Pudding 

Cooked prunes stoned and filled with marshmallows 
{^2 marshmallow to each prune). Serve with juice and 
whipped cream. 

219 



Puddings 

Nesselrode Pudding 

Take 1 pint shelled almonds; l}4 pints shelled chestnuts; 
1 pint grated pineapple; ^ pound French candied fruit; 
1 pint cream; 10 eggs (yolks only); 1 tablespoonful vanilla 
extract; 4 tablespoonfuls wine (this may be omitted); 1 pint 
water, 1 pint sugar. Boil the chestnuts }4 hour, then rub 
off the black skins and pound the kernels to paste in a mortar. 
Blanch the almonds and pound them in the same manner. 
Boil the sugar and water and the juice from the pineapple 
together for 20 minutes in a saucepan. Beat the yolks of 
the eggs, and stir them into the syrup. Set the saucepan 
in another pan containing boiling water, and beat the mixture 
with an egg beater until it thickens; then remove from the 
fire, set in a basin of cold water, and beat for 10 minutes. 
Mix the almonds and chestnuts with the cream, rub all 
through a sieve, and add the candied fruits and the pineapple. 
Stir the mixture into the cooked preparation, add the flavor- 
ing and J/2 teaspoonful salt, and freeze the same as ice cream. 

Jam Pudding 

One-half cupful crisco, creamed with 1 teaspoonful salt, 
1 cupful sugar and yolks of 3 eggs. Add 1 cupful blackberry 
jam, 1 teaspoonful soda and 5 tablespoonfuls buttermilk, 
then 1^ cupfuls flour and whites of egg. Flavor with cinna- 
mon, nutmeg, and tablespoonful sherry wine. Bake in hot 
oven, serve with wine sauce. Very good. 

Raisin Gems 

J4 c. crisco 1 c. chopped nuts 

2 tb. sugar, creamed 1 c. chopped raisins 

2 eggs 1 t. vanilla 

1 c. sweet milk 1 t. salt 

2 c. flour 3 t. baking powder 

Steam in well oiled cups for }4 hour. Serve with sauce. 
Chocolate Balls (Steamed) 

}4 c. crisco 1 c. sugar 

3 eggs (yolks) 2 squares melted chocolate 
1 t. salt 3 tb. sweet milk 

1 t. baking powder 

Beat egg and sugar, add milk and chocolate. Beat in 
flour and baking powder. Beat whites and add to pudding. 
Fill greased ramekins and steam 20 minutes. Serve with 
fruit sauce. 

220 



Puddings 

Toast Pudding 

Slice stale bread and slightly toast, taking care not to 
burn, butter generously, place in pudding dish and cover 
with custard made of yolk of 4 eggs, 1 cupful sugar, 1 teaspoon- 
ful butter, 3}4 cupfuls milk, juice of 1 lemon. Bake in 
moderate oven. Currants and raisins added if desired. 

Ginger Pudding 

3 c. flour ^ c. crisco 

4 eggs 1 tb. ginger 
1 c. sugar 1 t. soda 

1 c. molasses 1}4 t. baking powder 

1 c. buttermilk 1 t. salt 

Cream crisco, sugar and whole egg, add molasses. Sift 
dry ingredients, alternate with milk. Bake in moderate oven. 

Raspberry Bohemian Pudding 

Make a custard of 1 quart sweet milk, yolks of 3 eggs, 
J/^ cup sugar and 1 teaspoonful vanilla. Have 1 package of 
Knox gelatin dissolved in 1 pint boiling water ready to 
pour into custard while both custard and gelatin are hot. 
Beat until it begins to thicken. Pour into oiled molds and 
place broken macaroons and lady-fingers, dates and red rasp- 
berries between layers. Chill several hours and serve with 
whipped cream. Flavor with rum. 

Aunt Sallie's Charlotte Russe 

3 pts. cream 1 tb. Knox gelatin, dissolved 

6 eggs (whites) in ^ pt. water 

^ lb. sugar 

Whip cream and drain. Use half sugar in cream, whip 
eggs dry, and use balance of sugar in eggs. Put mixtures 
together, pour gelatin in, whipping all the while, flavor with 
vanilla and 1 tablespoonful sherry wine. Whip vigorously 
to prevent lumping. Line bowl with sponge cake or lady- 
fingers, turn in the cream, and garnish with whipped cream 
and cherries. 

Cliocolate Mold 

2 c. milk (scalded) }4 c. sugar (dissolved in hot 
2 squares chocolate (melted) water) 

2 tb. Knox gelatin 

Pour all together and mix until smooth. Let cool and 
beat and add beaten white of 1 egg, 1 cupful whipped 
cream, 1 tablespoonful brandy, and 1 tablespoonful vanilla. 
Pour in hot mold. 

221 



Sauces for Puddings 

Rice Cream 

Put a pint of rich milk into the double boiler with 2 
tablespoonfuls of rice, a pinch of salt, a small }4 cup of sugar, 
and an inch piece of stick cinnamon. Cook till the rice is 
very soft. Have ready a teaspoonful of gelatin, dissolved 
in cold water, and stir this in, beating all well. Cool, and 
stir in lightly a cup of whipped cream, and set in a mold; 
turn out when firm and surround with more whipped cream 
flavored with sherry or vanilla. 

Marron Cream 

Boil a quart of large Italian chestnuts until they are 
tender and remove the skins. Mash them with 3 tablespoon- 
fuls of powdered sugar, a pinch of salt, 3 tablespoonfuls of 
cream, a tablespoonful of Burnett's vanilla and 4 table- 
spoonfuls of sherry. Press into a mold and turn it out when 
cold. Fill the center with cream whipped stiff with 2 table- 
spoonfuls of powdered sugar and a few drops of Burnett's 
vanilla. Garnish with candied fruit. 

SAUCES FOR PUDDINGS 
Lemon 

J4 c. butter 1 c. sugar creamed 

Yolks 3 eggs beaten, in this stirred 1 cup boiling water. 
One lemon, let simmer until it thickens, stirring all the time. 

White Sauce 

Boil 1 cupful milk, thicken with 1 tablespoonful flour, 
rubbed smooth with little cold milk or cream, tablespoonful 
butter and 1 cupful sugar, teaspoon vanilla and add to thick- 
ened milk. Remove from stove and beat in gradually the 
beaten white of egg. 

Every Day Sauce 

One pint boiling water, cup sugar, tablespoon butter, 
pinch of salt, tablespoon cornstarch dissolved in hot water, 
boil 20 minutes, season with nutmeg or flavor with lemon, 
vanilla or orange. 

Sauce 

Scald 1 gill milk, mix ^ pint powdered sugar with yolks 
of 2 eggs. Add to boiling milk, boil until mixture is like 
thick custard, cool, flavor and just before serving add whites 
of eggs and 1 cupful whipped cream. 

222 



Sauces for Puddings 
Wine Sauce 

J^ lb. butter 2 eggs (yolks) 

9 tb. sugar 

Beat eggs well, add to sugar and butter. Add 1 cupful 
wine and little grated nutmeg. Boil for few minutes in 
double boiler. 

Maraschino Sauce 

3 tb. granulated sugar 2 eggs (yolks), creamed 

J/2 c. rich cream 

Whites of 2 eggs and wine-glass of juice from maraschino 
cherries. Beat mixture in double boiler until hot, but do 
not boil. 

Chocolate Sauce 

Melt 3 squares chocolate, add 1 cup milk and cream. 
Stir in l^cupfuls sugar, cook in double boiler until thickens, 
flavor with vanilla. Serve hot. Nice with vanilla ice cream. 

Chocolate Sauce for Vanilla Ice Cream 

2 squares chocolate 1 c. boiling water 

1 c. sugar 1 t. cornstarch 

Boil until thick. 

Maraschino Sauce 

Cream together 2 tablespoonfuls butter, 1^ cupfuls 
powdered sugar, a little salt, and 1 egg, unbeaten. When 
quite smooth add a teaspoon of vanilla or 3 of maraschino 
syrup and blend lightly with 1^ cupfuls whipped cream. 
Add )4 cupful of chopped cherries which have been well 
drained and serve at once. 

Lemon Sauce 

^ c. sugar 2 tb. butter 

J4 c. water 1 tb. lemon juice 

Make a syrup, by boiling sugar and water 8 minutes. 
Remove from fire and add butter and lemon juice. 

Hard Sauce 

Cream 3 tablespoonfuls butter with as much granulated 
sugar as it will take, adding a tablespoonful of whipped 

223 



Sauces for Puddings 

cream. Beat until smooth and sugar is dissolved, flavor with 
vanilla and brandy. Put in refrigerator until ready to use. 
If to use for blackberry roll or dumplings, color with black- 
berry juice. 

Foamy Sauce 

2 tb. butter 1 c. powdered sugar 

1 whole egg (cream all together) 

When smooth, add a pinch of salt, and 1 teaspoonful 
vanilla. When ready to serve, fold in a cup of whipped 
cream. 

Apricot Sauce 

X tb. Knox gelatin ^ pt. (1>^ c.) cold water 

2 oz. (tb.) sugar }4 jar preserved apricots 

Few drops red coloring 

Put the gelatin into a saucepan, add the water, sugar, 
and apricots. Boil gently for 10 minutes, then add the 
coloring, rum and maraschino. This sauce is delicious with 
gelatin pudding. 

Cherry Sauce 

Mix 2 tablespoonfuls of flour with ^4 cupful of sugar; 
add hastily 1 cupful of boiling water; stir and boil a minute, 
and pour slowly into 1 egg, well beaten. Beat a moment, 
and add }4 cupful of cherry juice. 

Caramel Sauce — Mrs. Wilson 

}4 c. butter 4 tb. sweet cream 

1 c. light brown sugar Vanilla 

Cream butter and sugar well. Add gradually cream and 
then vanilla. Steam until creamy. Ice cakes and roll in 
browned, chopped almonds. Flavor with rum or sherry and 
serve as hot sauce for puddings, etc. 

Hot Marshmallow Sauce 

Boil 1 cup of sugar and }4 cup of hot water 5 or 6 minutes, 
after boiling begins. Do not stir after the syrup boils. 
Remove from the fire; add J^ pound of marshmallows and 
beat until they are melted. Flavor with }4 teaspoonful 
of vanilla, if desired. If serving be delayed, keep the sauce 
hot over warm water, then add a few drops of hot syrup or 
boiling water and beat again. 

224 



Sauces for Puddings 

Yellow Sauce 

Two eggs, 1 cup sugar, 1 teaspoon lemon. Beat the eggs 
until very light, add gradually the sugar and beat again, 
then add the lemon. Steam for 10 minutes. 

Orange Sauce 

Three egg whites, 1 cup powdered sugar, 2 oranges, juice 
and rind, 1 lemon, juice. Beat the whites of the eggs until 
stiff, add the sugar and beat. Add the orange rind and 
fruit juices. Use blood oranges when possible. 

Hard Sauce 

One-third cup butter, 1 cup powdered sugar, }^ teaspoon 
lemon extract, ^ teaspoon vanilla. Cream the butter, add 
gradually the sugar, lemon and vanilla. 

Wine Sauce 

One-fourth cup butter, J/^ cup sugar, 2 tablespoonfuls 
of milk, 2 tablespoonfuls of wine. Cream the butter, add 
gradually the sugar. Add the milk and wine very slowly 
to the first mixture to prevent separation. It should not be 
chilled, but kept in a warm place until served. 

Brandy Sauce 

One-fourth cup butter, 1 cup sugar, 2 tablespoonfuls 
brandy, 2 egg yolks and 2 egg whites well beaten, }4 cup 
milk or cream. Cream the butter, add gradually the sugar, 
the brandy very slowly, egg yolks and the cream or milk. 
Cook over hot water until it thickens like a custard, then 
pour on the egg whites. 

Foamy Sauce 

IK tb. butter Yolk of 1 egg, beaten in well 

1 c. sugar }4 c. warm water, stirred in 
J4 t. salt, cream together slowly 

and add: Fold in beaten white of 1 egg 

Put in double boiler and cook until thick. Flavor to 
taste. 

225 



CHAPTER XXII 

DESSERTS 
Oriental Prunes 

1 lb. good dried prunes 2 pieces ginger root 

2 c. water (medium size) 
1 c. sugar 1 tb. butter 

^ c. chopped nuts 

Wash the prunes m several changes of cold water. Soak 
over night in 2 cupfuls of water. In the morning add suffi- 
cient to make the 2 cupfuls. Slice the ginger very thin. Add 
the sugar and butter and simmer for 2 hours, allowing the 
syrup to cook down until thick. When served, sprinkle 
generously with chopped nut meats. Lemon juice may be 
added if desired. 

Delicious Prune Dishes 

Prunes are very wholesome and should be used often as 
dessert. Many whose digestion forbids the eating of other 
fruit can eat stewed prunes and be benefited by them. Prunes 
have a curative property, and are very suitable for the diet 
of convalescents. They are nutritious, laxative and healing. 
There are several different varieties of prunes of as many 
different qualities, sour or sweet, but the large French prunes 
are best. 

Stewed Prunes 

Stewed prunes are the best for general use. Wash and 
soak them 1 hour in cold water, then stew slowly in a porcelain 
stew-pan until soft. Sugar to taste before sending to the 
table, or they can be sweetened while stewing. 

Prune Pudding 

Remove the pits from one pint of prunes, stewed, sweeten 
and beat with 3 well beaten eggs. Lay an inch layer of 
puff paste in the bottom of a pudding dish and spread the 
prune mixture on the crust. Bake a nice brown. Serve 
with sweet cream or pudding sauce. 

226 



Desserts 

Prune Mold 

Stew 1 quart of prunes until soft, and put through a 
colander. Put ^2 box of gelatin into a bowl and cover with 
cold water; let it soak for 5 minutes. Add the gelatin to the 
prepared prunes with 3 tablespoonfuls sugar; put on the 
stove and let boil for 5 minutes. Pour into jelly molds and 
when cold serve with cream. 

Plain Prune Jelly 

One pound of prunes, 3 ounces of gelatin and 2 quarts 
of water. Wash the prunes, cover with boiling water and 
cook rapidly until soft. Meanwhile soak the gelatin in 
a pint of cold water. Take out the prunes and remove the 
stones, cut the fruit each into 3 pieces and return to the 
liquor; add the gelatin and a cup of sugar and stir until 
dissolved. Cook 3 minutes longer and pour into wet bowls 
to harden. If it has boiled away in the process, add hot 
water enough to make the original quantity, stirring it well. 
The juice of 2 lemons is a good addition to this jelly, or it 
can be flavored with a teaspoonful of vanilla. 

Prune Jelly 

Wash J/2 pound of prunes thoroughly; soak in ^ pint of 
warm water, and boil until tender. Drain off the juice, rub 
the remainder through a sieve and return what does not go 
through, together with the cracked pits, to the liquor in 
which it was boiled. Boil for 10 minutes, then strain and 
add }4 pound of loaf sugar. Boil again until a syrup is 
produced, then add the pulp and stir occasionally until cool. 
Allow an ounce of gelatin to a pint of prepared fruit. When 
both are cold mix together thoroughly, and when the jelly 
is on the point of setting put into the mold. Serve with 
cream. 

Stuffed Prunes 

Wash the prunes and soak in cold water for 3 or 4 hours; 
put into a stew-pan, cover with cold water; and boil slowly 
10 minutes. Remove from the fire and set to cool in their 
liquor. Drain and carefully remove the stones. Fill with 
chopped almonds, close and roll each in powdered sugar 
and serve. 

227 



Desserts 



Prune Pie 



Stew prunes until soft, drain ofF the juice and remove the 
stones. Make a rich puff paste. Cover the pie-plates and 
spread the fruit in evenly, adding a small lump of butter, a 
sprinkle of flour and sugar to taste. Cover with crust and 
bake a nice brown. It can be made with only one crust and 
frosted on top with the white of an egg and 3 tablespoonfuls 
powdered sugar, beaten to a stiff froth. Set in the oven a 
minute to stiffen. 

Prune Pudding 

One teacupful of prunes and juice chopped fine. Add 
}4 cupful chopped almonds; drain off the juice and mix in it 
2 teaspoonfuls gelatin. Mix with prunes and nuts and lastly 
add the whites of 2 eggs beaten stiff. Set aside to congeal 
and serve with whipped cream. 

Prune Pudding 

Cooked prunes are stoned and filled with marshmallows 
{}4 marshmallow to each prune). Serve with juice and 
whipped cream. 

GELATIN DESSERTS 
Lemon Jelly 

^ box Knox gelatin ^ c. sugar 

}4 c. cold water 2 lemons 

2}4 c. boiling water 

Soak the gelatin in cold water 20 minutes. Add the 
boiling water, the sugar, and the grated rind of 1 lemon and 
the juice of 2. Stir until the gelatin is dissolved, remove from 
the fire and strain. 

Orange Jelly 

Use 1 cup of orange juice in place of 1 cup of boiling 
water in the above recipe and leave out 1 lemon. 

Snow Pudding 

When either of the above jellies begins to set, whip it 
with a Dover beater until white and foamy. 

228 



Desserts 



Coffee Jelly 



}/2 box Knox gelatin 1 c. boiling water 

}4 c. cold water K c. sugar 

2 c. coffee 

Make as lemon jelly and serve with whipped cream. 
Charlotte Russe 

}^ box Knox gelatin ^ c. hot water 

^ c. cold milk ^ c. sugar 

1 pt. cream 1 t. flavoring 

Whip the cream. Soak the gelatin in cold milk, add the 
sugar and hot water and stir until the gelatin is dissolved. 
Remove from the fire, cool and add flavoring. As it begins 
to set, whip with a Dover egg-beater and beat it into a cream. 

Marshmallow Pudding 

1 tablespoonful Knox gelatin, softened in 1 cupful water, 
then add 1 cupful boiling water 

When cold, but not set, pour over the whites of 4 well 
beaten eggs, into which has been folded ^2 cupful of granu- 
lated sugar. When the whole begins to set, divide in three 
parts, color one part pink with Burnett's damask rose paste 
and flavor with tablespoonful sherry wine. Have mold 
oiled with melted crisco and pour in the pink part. Color 
next third with leaf green paste, and flavor with ^ teaspoonful 
pistachio extract, and place on the pink in mold. Leave 
the last third white and flavor with orange. Broken nuts 
and crystallized fruits may be used between layers if desired. 

Delmonico Pudding 

Heat 2 cupfuls milk to the boiling point in double boiler. 
Beat the yolks of 2 eggs very light and beat into them ^ 
cupful of sugar, add this to the hot milk and cook until the 
custard coats the spoon. Take from the fire, add 2 table- 
spoonfuls Knox gelatin, which has been softened in ^ cupful 
cold milk, 1 teaspoonful vanilla, and ys cupful sherry wine 
and let cool. Beat the whites of the eggs stiff" and fold into 
them y2 pint of whipped cream. When custard begins to 
set, fold into it the cream and whites and put into a mold. 
Mold with alternate layers of broken macaroons and crystal- 
lized cherries. 

229 



Desserts 

Bavarian Cream 

}4 box Knox sparkling gelatin Juice of }4 lemon 

)4 c. cold water }4 c. sugar 

1 c. strawberry juice and pulp 1}4 c. double cream beaten solid 

Soften the gelatin in the cold water 5 minutes and let 
dissolve by standing in hot water; strain into the strawberry 
and lemon juice; add the sugar and stir until it is dissolved, 
then set into ice water and stir until the mixture begins to 
thicken; fold in the chilled cream. Turn into a mold lined 
with strawberries cut in halves, and when chilled turn from 
the mold. Garnish with fresh berries and leaves. Prepare 
Bavarian creams with other fruits, as pineapple, raspberry, 
grapes, oranges, etc., in the same manner. Pineapple juice 
and pulp must be scalded before the gelatin is added to it. 

Snow Pudding 

Two tablespoonfuls of gelatin, 4 tablespoonfuls of sugar, 
grated rind of lemon, 1 tablespoonful of lemon juice, whites 
of 2 eggs. Soak the gelatin in 2 tablespoonfuls of cold water 
10 minutes; add 1 pint of boiling water into which you have 
put the lemon rind and juice and the sugar. Mix and set 
aside to cool. Set in a bowl into a pan of cold water and put 
in the whites of eggs and beat until light; then add the gelatin 
very slowly, beating all the time. It should take from 20 to 
30 minutes. This should make 1 quart. Pour into a bowl 
which has been rinsed in cold water. It must set at least 
1 hour. 

Sauce 

Mix 1}^ cups of milk, 1 tablespoonful of sugar, ^ tea- 
spoonful of vanilla, yolks of 2 eggs. Put the milk on in 
double boiler. Beat the eggs and sugar together, add to the 
boiling milk, then the vanilla. Set aside to cool. Turn out 
the pudding and pour the sauce over it. 

Toasted Marshmallows 

1 tb. Knox gelatin Whites 3 eggs 

^ c. boiling water 1}4 t. vanilla 

1 c. sugar Macaroons 

Soak gelatin in }^ cup cold water. Add sugar and boiling 
water. Set in a pan of ice water and add vanilla. Beat 
the gelatin and eggs separately and when each begins to 
stiffen combine quickly and pour into a shallow pan, cut 
in cubes, roll in macaroon crumbs and serve with cream and 
sugar. 

230 



Desserts 
Spanish Charlotte 

J^ box Knox gelatin 3 eggs 

^ c. sugar yi t. salt 

2j4 c. milk 1 t. vanilla 

Soak the gelatin in J^ cup of cold milk and scald 
the remaining 2 cups. Beat the yolks and sugar together; 
and add the milk slowly, stirring all the time. Return to 
the double boiler; and cook, till thick, continuing the stirring. 
Add the salt and flavoring, and beat all into the beaten 
whites. 

Double Molding 

Put a mold into a pan of ice and pour in enough gelatin 
to cover the bottom of the mold 1 inch deep. When hard 
place a smaller mold on the jelly and fill the space between 
the two molds with more jelly. Put ice in the inner mold 
to steady it. When the rim of the jelly is set, pour warm 
water into the inner mold and pull it gently out. Fill the 
center cavity with a jelly or charlotte and let this set. Turn 
out on a dish when cold. Cut into slices and serve. 

Marshmallow Cream 

J4 box Knox gelatin 1 c. granulated sugar 

J/2 c. cold water 1 t. vanilla 

^ c. boiling water ^ 1 t. lemon extract 

Whites of 4 eggs *^ 

Soak gelatin in the cold water 5 minutes; add the 
boiling water and place over tea kettle until thoroughly 
dissolved. Cool, but do not chill. Stir the sugar in the 
dissolved gelatin. Beat the whites of the eggs very light, 
and to the eggs add the gelatin and sugar, a few spoonfuls 
at a time, beating constantly. Divide in two parts, and to 
one part add pink color and flavor with vanilla, about 1 
teaspoonful. To the white part add 1 teaspoonful lemon 
extract. Mold in layers, adding pecan nuts to the pink part 
and maraschino cherries to the white part. May be served 
with or without whipped cream. 

Apricot Cream 

J4 box Knox gelatin 1 pt. milk 

Yolks of 2 eggs, well beaten 1 c. apricot pulp 

^ c. sugar 2 tb. lemon juice 

Soak the gelatin in >^ cup milk 10 minutes. Put 
sufl&cient stewed apricots through a sieve to obtain 1 cup 
of pulp. Heat remaining milk and add yolks of eggs and 

231 



Desserts 

sugar well beaten and cook in double boiler until mixture 
coats the spoon. Remove from fire and add the softened 
gelatin and apricot pulp. Mix thoroughly and lastly add 
the lemon juice. When cool, pour into mold. 

Vanity Cream 

}4 box Knox gelatin 1}4 t. pistachio extract 

J4 c. milk 3 or 4 drops almond extract 

^ c. sugar 1)4 t. vanilla extract 

1}4 pts. cream }i c. seeded raisins 

^ c. boiling water 

Soak gelatin in the cold milk 5 minutes and dissolve in 
the boiling water. Whip cream and add sugar, and dis- 
solved gelatin. Flavor half of this mixture with the pistachio 
and almond extract and color with green color paste. Line 
a melon mold with this and flavor the balance with vanilla 
and stir into it the J4 cup large seeded raisins. Pour 
this in the center of the mold and chill thoroughly before 
serving. 

Nut Sundae 

)4 box Knox gelatin 1 pt. cream 

}4 c. cold water White of 1 egg 

}4 c. sugar 1 c. chopped nuts 

1 c. pineapple and strawberries 

Soak gelatin in the cold water 5 minutes and dissolve 
over hot water. Add dissolved gelatine to cream and sugar, 
and stir in beaten white of egg. When cold, add the pineapple 
and strawberries, which have been chopped in small pieces; 
also, the chopped nuts. Serve ice-cold in sherbet glasses. 



FROZEN DESSERTS 

To Freeze Sherbet 

Have the freezer thoroughly scalded and cooled. Crush 
the ice into small pieces, and have ready coarse rock salt. 
Set the can into the tub, put in the beater, and see that it 
works easily. Pour in the mixture to be frozen, put the lid 
on, and adjust the crank. Fill the space between the tub 
and the can with a mixture of crushed ice and salt, 6 parts 
of ice to 1 of salt. Turn the crank steadily until the mixture 

232 



Desserts 

freezes, keeping the tub filled with ice and salt. See that 
the hole near the top of the tub is kept open, but do not 
drain off the water from the bottom. 

When the mixture is frozen, remove the beater and smooth 
on top. Put on the cover, stop the hole with a cork; pack 
more salt and ice in the tub; cover the can with several inches 
of chipped ice and sprinkle over the top. Cover the tub with 
a blanket and set away for 2 hours to ripen. Uncover, stir 
with a spoon and repack until w^anted. 

Lemon Sherbet 

4 lemons K lb- sugar 

1 qt. water White of 1 egg 

Boil sugar and water together, cool, and add lemon juice 
and freeze. Add the beaten white just as the sherbet begins 
to freeze. 

Mint Sherbet 

To the sugar in above recipes add 6 long stalks of mint 
and crush with a wooden pestle. Pour on the cold water 
and lemon juice and after an hour strain and freeze, adding 
a little green color paste as the mixture is put in the freezer. 

Grape Sherbet 

In the lemon sherbet substitute grape juice for one-half 
the water, boiling the water with the sugar and adding the 
grape juice and lemon juice when the syrup cools. 

Wine Sherbet 

2 c. sugar 1 pt. cream 

4 lemons Rind 1 lemon, chopped fine 

1 pt. water 1 pt. sherry 

1 tb. Knox gelatin 

Whenever cream or milk is used, it is desirable to partly 
freeze before adding^^it. 

Grape Sherbet 

1 qt. grape juice 1 pt. orange juice 

2 lemons 

White of 1 egg beaten to stiff froth and stirred in after 
the sherbet begins to freeze, sweeten to taste. This sherbet 
is especially palatable and digestible for invalids and persons 
convalescing from attacks of fever. 

16 233 



Desserts 

Coupe de Matron 

Make a custard of the yolks of 2 eggs, 1 cup sugar, ys 
teaspoon salt, and 2>^ cupfuls milk. Strain, and add 1 cup 
heavy cream and 1 tablespoonful vanilla. Freeze, using 
3 parts finely crushed ice to 1 part rock salt. Cut marrons in 
brandy in pieces and put in coupe glasses, allowing Ij/^ 
marrons and 1 teaspoon of the syrup to each glass. Fill 
glasses with the vanilla ice cream, molding slightly in center. 
Sprinkle with chopped pecan or pistachio nut meat, and 
garnish with whipped cream, sweetened and flavored with 
vanilla, forced through a pastry bag and tube, and cherries. 

Glace Bar-le-Duc 

Line a melon mold with vanilla ice cream. Fill center 
with Bar-le-Duc mixture, cover with vanilla ice cream, adjust 
cover over mold, pack in salt and ice, using 2 parts finely 
crushed ice to 1 part rock salt, and let stand 3 hours. 

Bar-le-Duc Filling 

Beat 1 pint of heavy cream until stiff, and add }4 cup 
powdered sugar, 1 cup canned sliced pineapple, cut in small 
cubes and soaked in 1 tablespoonful kirsch 1 hour, 1 teaspoon 
vanilla and 1 jar red Bar-le-Duc currants. 

Pineapple Sherbet 

4 c. sugar 1}4 c. water, boil to thread 

4 eggs (whites), whipped stiff, 4 lemons 

pour syrup over them 1 can pineapple or any 

and beat until stiff fruit preferred 

Pour into freezer; chill; fill freezer with rich milk, using 
1 pint of whipped cream if desired. 

Mint Sherbet 

Two tablespoonfuls finely cut mint leaves, 1 tablespoon 
Knox gelatin, 6 lemons, 3 oranges, 1 cup sugar, 2 cups boiling 
water, 1 cup whipped cream, 1 white of egg. Soak the mint 
leaves and the grated rinds of the lemons in the orange and 
the lemon juices for ^ hour. Boil the sugar and water 
together for 5 minutes, then pour at once on the other in- 
gredients. When cold, strain into freezer in the usual manner 
and serve in slender sherbet glasses; garnish with tiny sprigs 
of mint. 

234 



Desserts 



Claret Punch 



Juice 6 lemons Juice 6 oranges 

2}4 c. sugar melted in 1 c. 1 pt. claret 

water 5^ c. Jamaica rum 

Water enough to make 1 gallon punch. Freeze and pack 

until ready to serve. 

Biscuit Glace 

To make glace, beat the yolks of 6 eggs smooth; add 1 pint 
of heavy cream, 10 ounces of granulated sugar, 4 ounces of 
pulverized macaroons, and a tiny pinch of salt. Turn the 
mixture into a stew-pan, then stir over the fire until it thickens. 
Strain through a wet cloth; and add a small cup of orange 
juice, then freeze. When of the consistency of ice cream, 
remove the dasher and beat in a pint of whipped cream. 
Serve in paper cases, dusting the top of each with powdered 
macaroons. 

Coffee Ice Cream 

Scald 1 pint of milk with }4 cupful of coffee. Strain 
into 3 slightly beaten eggs, 1 cup sugar and J4 teaspoon 
salt. Return to fire and cook until mixture coats the spoon. 
Add 1 quart cream, and freeze. Serve with marshm allow 
sauce. 

Ginger Ice Cream 

Three pints thin cream, 1 cup sugar, J4 pound Canton 
ginger, J/^ cupful ginger syrup, 3 tablespoonfuls sherry. Cut 
the ginger in small pieces, and mix with the other ingredients. 
Freeze, using 1 part rock salt to 3 parts finely crushed ice. 

Orange Frappe 

One quart water, 2 cupfuls sugar, 2 cupfuls orange juice, 
juice of 2 lemons. Make a syrup by boiling water and sugar 
20 minutes. Add the fruit juice, cool, strain and freeze. 
For the freezing use equal parts of rock salt and finely crushed 
ice. 

Cherry Delight 

2 c. sugar ^ c. lemon juice 

Soak 2 tb. Knox gelatin in Add 1 pt. boiling water 

1 c. cold water Pour into freezer 

Stone 1 can California cherries, or 1 pint fresh cherries, 
add well beaten whites of 2 eggs to liquid in freezer when 
beginning to freeze, lastly the stoned cherries. Remove 
dasher from the freezer and pack. 

23S 



Desserts 



Bisque Ice Cream 



4 c. cream ^ c. sugar 

^ lb. macaroons 4 kisses 

2 lady-fingers 1 t. vanilla 

1 t. caramel flavoring 

Put 2 cups of cream In double boiler and add the sugar. 
Stir until almost boiling. Remove from fire and add re- 
mainder of cream. When cool put into freezer and freeze. 
When frozen, add vanilla, caramel and powdered cakes. 
Cakes should be stale and pressed through a colander. If 
sherry is desired for flavoring, add 5 tablespoonfuls. Beat 
entire mixture until entirely smooth and freeze again. 

Peach Cream 

Two cupfuls sugar boiled with 1 cupful water until it is 
a syrup, pour on whites of 2 eggs. When cold flavor with 
^2 cupful lemon juice. Take 1 quart cream or rich milk and 
freeze. When just beginning to freeze, add the white of 
egg mixture, fold in also 1 pint whipped cream, also 1 quart 
peaches peeled and mashed. Try this and you will never 
make it any other way. Use a little coloring if desired. 

Chocolate Ice Cream 

Scald 2 cupfuls milk, cream 1}^ cupfuls sugar and yolks 
of 2 eggs, add ^ cupful cold milk — pour into hot milk. Melt 
2 squares of bitter chocolate and add to custard. Boil over 
hot water for 10 minutes and cool. Add 1 quart cream, 2 
tablespoonfuls vanilla and freeze. 

Five Three Ice 

3 c. water 3 c. sugar 

3 bananas (mashed) Juice 3 lemons 

Juice 3 oranges Mix together and freeze 

In all kinds of sherbets It is well to boil the water and 
sugar together, but in doing so it Is well to put in a little more 
water than the recipe calls for, to allow for some boiling away. 

Marron Parfait 

Boll together 1 cupful sugar and J4 cupful water 5 mm- 
utes. Pour slowly, while stirring constantly, onto the well 
beaten yolks of 6 eggs, and cook over water, stirring con- 
stantly until thick; then beat until cold. Add 1 cupful 

236 



Desserts 

marrons broken in small pieces and soaked in 1 tablespoonful 
rum 2 hours, 1 pint heavy cream, beaten until stiff, 2 teaspoon- 
fuls vanilla, and a few grains of salt. Turn into a small 
brick mold, pack in salt and ice, using 2 parts finely crushed 
ice and 1 part rock salt, and let stand 3 hours. 

Angel Parfait 

^ c. granulated sugar 2 eggs (whites) 

J^ c. boiling water 1 pt. double cream 

1 t. Burnett's vanilla 

Boil the sugar and water to the thread stage and pour in 
a fine stream over the stiffly beaten whites. Beat until cold, 
then very gently fold in the stiffly beaten cream. Flavor and 
pack in a paper-lined and oiled mold. Have the mold filled to 
overflowing to prevent salt from getting into the parfait. 
Tie mold securely and pack in salt and ice for 3 or 4 hours. 

Frozen Fruit Cream 

For the frozen fruit cream, cut in halves ^ pound raisins; 
add to 1 cupful orange juice and let stand over night. Crush 
enough macaroons to make }4 cup; add to the raisins. Whip 
1 pint cream very stiff, flavor with ^ cup powdered sugar; 
add the macaroons and raisins; pour into mold and pack 
in ice for 5 hours. 

Caramel Parfait 

}^ c. caramelized sugar 3^ c. water 

Put granulated sugar in an iron skillet and allow to melt 
until boiling point is reached, taking care it does not burn. 
Add water, boil again until the syrup spins a thread. Pour 
over stiffly beaten whites of 2 eggs. Fold into the above 
mixture 1 pint stiffly whipped cream. Add 2 tablespoonfuls 
ground almonds, and flavor with 1 teaspoonful vanilla. 
Turn into mold which has been oiled, and pack in ice for 
4 hours. Have the ice-pack 1 part salt to 2 parts ice. 

Peach Mousse 

1 doz. ripe peaches (mashed) 2 lemons 

3 bananas ^2 c. sugar 

1^ tb. Knox gelatin 

Stir until it begins to thicken; add J4 cup crystallized 
cherries and lastly fold in beaten whites of 2 eggs and 1 pint 
whipped cream. Pour in oiled mold, cover tightly, pack 
in ice 4 hours. Serve with whipped cream. 

237 



Desserts 

Chocolate Parfait 

Melt 2 ounces of unsweetened chocolate in ^ cup of 
water, add 1 cup of sugar and boil until thick. Pour the 
mixture over the yolks of 4 eggs. Place in double boiler, 
cook and stir constantly, until a spoon placed in the mixture 
is caked. Stand in a basin of water and beat frequently 
until cold. Add 1 pint of thick, whipped cream and flavor 
with 1 teaspoonful of Burnett's vanilla. Serve in glasses 
and place on top of each, 1 tablespoonful of whipped cream, 
flavored with a little Burnett's vanilla. 

Frozen Eggnog 

Beat until they are light the yolks of 5 eggs, and then 
gradually beat in 1 cupful of sugar. Add a quart of milk, 1 cup 
whiskey and a tablespoonful of Burnett's vanilla, and placing 
the mixture in a freezer, freeze it to a very soft mush. Then 
beat a cupful of heavy cream until it is firm, and fold it into 
the beaten whites of 5 eggs. Add to the mixture in the 
freezer and freeze until stiff. 

A quarter of a cupful of sherry may be added in place of 
Burnett's vanilla if desired. Serve in tall glasses with a 
little nutmeg sprinkled over the top. 

Biscuit Tortoni 

^ c. sugar 12 macaroons, browned 

3 eggs, well beaten Flavoring: orange, vanilla 

^ c. water or coffee or almond 

1 pt. heavy cream, whipped 

Boil the sugar with water or cofFee until it spins a thread; 
mix with the eggs, beat until cool, add the whipped cream. 
Crumble half of the browned macaroons in the bottom of 
the mold, fill with the mixture, and sprinkle the rest of the 
macaroons over the top. Pack in ice and salt. Let stand 
4 hours. 

Fruit Sorbet 

3 qts. strawberries 4 bananas 

4 lemons 3 oranges 
3 c. sugar 1 egg 

1 c. cream 

Crush strawberries and bananas, add the juice of lemons 
and oranges, also sugar. Then add the beaten egg and 
lastly the cream. Freeze. 

238 



Desserts 



Bisque Glace 



The whites of the eggs used for this dessert can be used 
for a cake to serve with it. 

6 egg yolks 1 c. sugar 

1 c. rich milk 2 pts. cream, whipped 

Burnett's vanilla 

Make a syrup of the sugar and ^ cup of water, boiling 
it until it begins to thicken. Beat egg yolks and add milk 
slowly, then the syrup, which has been cooling. Place on 
fire and boil until thick, remove from fire and flavor with 
vanilla. When cold add the whipped cream and put in a 
mold packed in a deep granite utensil. Then pack w^ith 
ice and salt as for ice cream. At intervals stir the mixture 
down well from the sides and beat it slightly. Keep the lid 
of the mold on tight. 

Mint Sorbet 

4 c. water 1 c. sugar 

1 tb. Knox gelatin 4 tb. cold water 

2 tb. finely chopped fresh mint Juice of 4 lemons 

Make syrup of sugar and water, dissolve gelatin in cold 
water, combine the two and add lemon juice and chopped 
mint. Freeze. 

Strawberry Ice 

1 qt. strawberries 3 pts. water 

Juice 1 orange Juice 1 lemon 

^ lb. sugar 

When strawberries are ripe, they may be made the basis 
of a delicious dessert. Mash the berries to a smooth paste, 
add the rest of the ingredients, excepting the sugar, and 
allow to stand 3 hours, then strain the juice over the sugar, 
stir well and freeze. 

Tutti Frutti 

One pint of milk, 1 quart of cream, yolks of 5 eggs, beaten 
light, with 3 cups of sugar, juice and grated peel of 1 lemon, 
a glass of light wine, 1 pound of crystallized fruit, 
chopped. Heat milk almost to boiling and pour slowly 
over the eggs and sugar, beating all together; return to fire 
and boil 10 minutes. When cold, beat in the cream and half 
freeze, before stirring In the chopped fruit, which beat in 
with the lemon and wine; cover and freeze. 

239 



Desserts 



Frozen Marshmallows 



}^ lb. marshmallows Milk or cream to cover 

}4 pt. double cream Ground English walnut meats 

Cut marshmallows in fourths, cover with milk or cream, 
preferably cream, soak 3 or 4 hours and freeze in ice cream 
freezer. Do not freeze solid. Whip the cream. Place 
frozen marshmallows in 6 dessert dishes, cover with whipped 
cream, and sprinkle with ground English walnut meats. 
Serve immediately. 

Claret Punch 

Juice of 6 lemons, juice of 6 oranges, 2^ cupfuls sugar 
melted in 1 cupful water, 1 pint claret, ^ teacup Jamaica 
rum. Water enough to make 1 gallon punch. Freeze and 
pack until ready to serve. 

Biscuit Glace Sweet Wafers 

To make the glace, beat the yolks of 8 eggs smooth; add 
1 pint of heavy cream, 10 ounces of granulated sugar, 4 ounces 
of pulverized macaroons, and a tiny pinch of salt. Turn 
the mixture into a stew-pan, then stir over the fire until it 
thickens. Strain through a wet cloth; add a small cup of 
orange juice, then freeze. When of the consistency of ice 
cream, remove the dasher and beat in a pint of whipped 
cream. Serve in paper cases, dusting the top of each with 
powdered macaroons. 



240 



CHAPTER XXIII 

BEVERAGES 

Coffee 

One heaping tablespoonful coffee, a little white of egg, 1 
cupful boiling water. (Allow this quantity to each person.) 
Scald the coffee pot; add the coffee, egg, and sufficient cold 
water to moisten. Mix well, add the boiling water and cook 
5 minutes. Then place where it will keep hot, but not cook 
for 15 minutes. It is then ready to serve. A pinch of salt 
added greatly improves it. 

Tea 

Take Yi teaspoonful of tea to 1 cupful boiling water. Put 
the tea in the pot, pour the boiling water upon it and let stand 
where it will keep hot for 5 minutes. Then serve. 

Note — The tea pot should always be earthenware or china, 
since tannic acid in the tea acts upon tin, forming tin and lead 
salts. Tannic acid in tea is developed by boiling, consequently 
tea should never be boiled. 

Russian Tea 

Three teaspoonfuls tea, 3 cupfuls boiling water, thin slices 
of lemon, loaf sugar. Scald the teapot, which should be of 
earthenware or china. Put in the tea, and pour over the boiling 
water. Let stand in a warm place to infuse for 5 minutes. 
Serve with a slice of lemon to each cup, and sugar to taste; or 
add lemon juice and sugar to taste, and garnish with candied 
cherries. 

Chocolate 

One and one-half squares of chocolate, 4 teaspoonfuls 
sugar, dash of salt, 1 cupful boiling water, 3 cupfuls milk, J^ 
teaspoonful vanilla. Melt the chocolate over hot water. Add 
the sugar, salt and boiling water. When smooth, add the 
heated milk and cook 20 minutes. Then beat with Dover egg- 
beater and flavor. 

Cocoa 

One quart milk, 1 cupful boiling water, 4 tablespoonfuls 
prepared cocoa, 4 tablespoonfuls sugar. Scald the milk; mix 

241 



Beverages 

the cocoa and sugar, add enough of the hot water to form a 
thin paste. Add the remainder of the water and boil 1 minute. 
Pour into the scalded milk, and beat with an egg-beater 2 
minutes. Serve in chocolate cups with whipped cream, 
sweetened and flavored with vanilla. Not as rich as chocolate 
and a desirable substitute at 5 o'clock teas. 

Iced Tea 

Make a strong tea of black oolong, putting in teapot with 

2 whole cloves. When drawn, sweeten to taste. When ready 
to use, have glasses J4 filled with crushed ice and teaspoonful 
lemon juice or mint leaves. Add tea till glass is ^ full and 
fill with carbonated water. Fine for afternoon teas. 

Iced Tea Punch 

1 qt. water Juice 2 lemons 

3 oranges Peel of oranges 

Mix with ^2 cup sugar and let come to a boil. Mix with 
equal amount of strong tea, and let cool and serve in punch 
bowl with slices of pineapple and oranges. 

Strawberry Acid 

Add 5 ounces tartaric acid to }4 gallon water, pour this over 
12 pounds strawberries in large crock and let stand 2 days. 
Third day strain and to each pint of clear juice add ^ pint of 
sugar. Stir well and bottle, cork tightly. 

Grape Juice 

Wash and put to boil 10 pounds of nearly ripe grapes with 

3 cups of water, simmer until the seed and pulp separate, and 
then strain in jelly bag. Do not mash, as this will cause juice 
to become muddy. To each pint of juice add )4 cupful sugar, 
and boil and skim. In 5 minutes put in bottles that have stood 
in hot water, cook and keep in cool dry place. 

Blackberry Cordial 

One quart, blackberry juice, 1 pound sugar, mace, ginger, 
allspice, cloves, and cinnamon to taste; boil and skim, when 
cool add 1 quart of brandy or good whiskey to every gallon of 
juice. Bottle and seal. 

242 



Beverages 



Blackberry Vinegar 

On 1 gallon fresh berries washed and picked, pour 'jA gallon 
good cider vinegar, let stand 24 hours and then strain. To 
each pint of juice add 3^ pound sugar. Boil and skim for 30 
minutes. Let cool, bottle and cork tightly. When used pour 
y^ glassful juice, remainder of ice water. Very fine for con- 
valescents. 

Pineapple Lemonade 

One pint water, 1 cup sugar, 1 quart ice water, 1 can grated 
pineapple, juice of 3 lemons. Make a syrup by boiling the 
sugar and water 10 minutes. Add the pineapple and lemon 
juice. Cool, strain, and add the ice water. Serve in lemonade 
glasses. 

Fruit Punch 



2 c. sugar 
1 c. tea 

1 pt. strawberry syrup 

Juice 5 lemons 
1 can grated pineapple 



1 c. water 

Ice water 
1 qt. bottle Apollinaris 

Juice 5 oranges 
}4 pt. maraschino cherries 



Make a syrup by boiling the sugar and water for 10 minutes. 
Add the tea, fruit juices, pineapple and strawberry syrup. 
Let stand 30 minutes; strain, add enough ice water to make 
\}4 gallons of liquid, turn into a large bowl over a piece of ice, 
and add the cherries and Apollinaris water. 

Fruit Punch 

Four gallons of fruit punch will serve seventy-five people 
bountifully. For this quantity use the strained juice of 4^ 
dozen lemons and 10 oranges, 4 2-pound cans of pineapple cut 
into bits, 1 quart of maraschino cherries and 1 quart of grape 
juice. Add sufficient water to make the desired measurement, 
and sweeten to taste. Keep on ice until serving time, then pour 
over a large lump of ice in a punch-bowl, filling up as required. 



Cafe Frappe 



1 egg (white) 
^2 c. ground cofFee 



^4 c. cold water 
4 c. boiling water 
1 c. sugar 

Beat white of egg slightly, add cold water, and boil 1 
minute; place on back of range 10 minutes; strain, add sugar, 
cool, and freeze to a mush, using equal parts ice and salt. 
Serve in frappe glasses, with whipped cream, sweetened and 
flavored. 

243 



Beverages 

Frozen Punch 

^2 gal. tea ^ doz. lemons 

1 qt. ginger ale 1 can shredded pineapple 

3 c. sugar 

Scald 1 cup of tea, allowing it to stand 5 minutes. Have 
ready juice of 6 lemons, add to tea when cold. Add ginger ale 
and lastly pineapple. Stir well. Freeze and let stand well 
packed for 2 hours before serving. Use 2 parts finely crushed 
ice to 1 of salt. Serve with a cherry on top of each serving. 
Serves 25. 

Frappe 

A very good formula for frappe is as follows: To each 
quart of water use 1 pint of granulated sugar, 1 pint of 
orange juice, cool, strain and freeze to a mush. Serve in 
frappe glasses. 

Orange Frappe 

One quart water, 1 pint sugar, 1 pint orange juice, juice of 
2 lemons. Make a syrup by boiling the sugar and water 20 
minutes. Add the fruit juice, cool, strain and freeze. For 
the freezing use equal parts of rock salt and finely crushed ice. 

Eggnog 

(Without Brandy) 

Thoroughly beat yolks and whites of fresh eggs, beating 
in 2 teaspoonfuls sugar in yolk, combine mixtures. Stir in 
juice of lemon, add chipped ice and serve. Excellent for 
invalids. 

Eggnog 

Separate 5 eggs. To the well beaten whites add pinch salt 
and 4 tablespoonfuls granulated sugar, 5 tablespoonfuls fine 
old whiskey. Add saltspoon ground nutmeg, whip pint of 
sweet cream and then the whites of eggs. Fold in the cream 
and lastly whites, lifting the spoon over and over from bottom 
of bowl. This will serve eight people. 



244 



CHAPTER XXIV 

COCKTAILS, CANAPES AND CHEESE RELISHES 

Tomato Cocktail 

Select small, smooth and very choice tomatoes. Peel and 
chill them. When about ready to serve cut them in quarters 
through the stem and blossom ends, then cut these quarters 
into halves or thirds to make pieces of a size suitable for eating. 
Dispose these on crisp lettuce hearts; set on a plate around a 
tall stemmed glass. Rub a bowl with a clove of garlic, cut in 
halves; add 2 tablespoonfuls of tomato catsup, 1 tablespoonful 
mushroom catsup, 1 tablespoonful lemon juice, y^ teaspoon 
Worcestershire sauce and 2 or 3 drops of tabasco sauce or % 
teaspoon of paprika; mix and turn into a tall glass. 

Pepper Cocktail 

Select medium-sized green peppers; cut ofF the stem end 
and remove the seeds. Throw the peppers into ice water until 
crisp. Skin 3 tomatoes and cut them into dice, add to the 
diced tomato 1 teaspoonful of Worcestershire sauce, 1 tea- 
spoonful of soy, the strained juice of yi lemon, a pinch of cel- 
ery seed. At serving time, stand the pepper in small saucers 
of cracked ice. Fill each half full with the tomato mixture, 
put on the top and serve. 

Crab- Meat Cocktail 

1 can crab-meat, 4 tablespoonfuls each of Worcestershire 
sauce, grated horse-radish, tomato catsup, tarragon vinegar 
and lemon juice, 2 teaspoonfuls each of salt and tabasco sauce, 
1 green pepper finely chopped; chill thoroughly and serve in 
cocktail glasses, pepper shells or tomato cups. 

Anchovy and Cheese Canapes 

Make circles of toast and divide into quarters by putting 
riced egg, white in one and yolk in the opposite, and in the 
other two a relish made by mixing ^ cup of grated cheese, 
tablespoonful of creamed butter, J^ teaspoonful paprika, and 
teaspoonful anchovy paste. Over all sprinkle a French 
dressing made with a good deal of pepper, and put ]/2 pimola 
in the center of each circle point down. 

245 



Cocktails, Canapes and Cheese Relishes 

Caviar Canapes 

To prepare the canapes, mix the juice of }4 lemon with 
the same quantity of olive oil, then beat this mixture and J4 
box of Russian caviar to a paste of the consistency to spread. 
Cut rounds of bread and toast them, spread each with the 
paste, and arrange for serving. 

Sardine Canapes 

Prepare thin (^-inch) slices of light browned toast. Trim 
the edges so they are uniform in size and shape. Spread with 
sardine butter, garnish with thin slices of stuffed olives, and 
bits of hard-cooked eggs. 

Anchovy Canapes 

Cut the toast into circles, spread with anchovy butter, 
prepare in same manner as sardine butter, substituting an- 
chovies for sardines. Garnish with chopped egg, whites and 
yolks separate. Separate circles into fourths with strips of 
olives or pimentos and on each fourth, place alternating piles 
of yolks and whites of eggs. 

Anchovy and Egg Canapes 

Roll trimmings of puff paste, left after cutting out patties 
or a vol-au-vent, to a little less than )4 irich in thickness and 
stamp out with cutter dipped in boiling water, into diamond 
or other shapes. Chill and bake till done. Beat ^ cup butter 
to a cream and gradually beat in enough anchovy paste to tint 
and flavor as desired. When the puff paste shapes are chilled, 
spread slightly with the paste, set a slice of hard cooked egg in 
the center of each and pipe paste on the edge of the crust; 
finish with a figure, cut from a slice of truflfle or pickled beets at 
the center of the egg, and fine chopped truffle or beet in the 
open spaces. If truffle be used drop the slices of egg in French 
dressing before setting them in place. Serve as first course. 

Sardine Butter 

Remove the bones, fins and tails from the sardines, rub to 
a paste with a small quantity of olive oil. Season well with 
salt, pepper, cayenne and lemon juice. 

246 



Cocktails, Canapes and Cheese Relishes 
CHEESE RELISHES 
Cheese Straws 

5 cts. grated cheese 1 egg (yolk) 

2 tb. water Cayenne and salt to taste 

Small amount of flour. Work together and roll out, cut in 
strips. Set away to chill. Plait strips and bake in slow oven. 

Olives and Cheese 

Neufchatel cheese, cream, cayenne and salt creamed into 
consistency of icing. Fill paper tubes. Take the pepper 
stuffing out of stuffed olives, and refill with cheese. Arrange 
on round toast and garnish with roses of cheese. 

Neufchatel Cheese Balls 

Mix 1 Neufchatel cheese with a little salt and pepper and 
enough cold milk to soften. Divide into 10 portions and roll 
in finely chopped parsley. Place in the center of a platter and 
the crackers around. Serve with the salad. 



247 



CHAPTER XXV 

CONDIMENTS 

There are certain kinds of foods which have little or no 
value as nutrition or to sustain the body, such as is possessed 
by meats, and vegetables; and yet they are very important 
and very necessary for existence. 

Chief among such foods are the condiments, salt, pepper, 
mustard, vinegar, spices, and the like; these have flavors 
which suggest pleasures in eating and therefore excite the 
excretion of the digestive juices. If one ate pork and boiled 
potatoes always, eating would be a tiresome affair, without 
any relish, and such a sameness of food would fail to excite 
the subsequent digestion merely from monotony of the 
affair. 

Indeed, the human body craves salt and could not get 
along any length of time without it. While the exact value 
of salt in the human body is not known, a certain amount of 
it must be produced. The wild tribes of Africa, when away 
from salt deposits, consider it their most valuable possession, 
and will go to any length to procure it. In the old Roman 
civilization the salt cellar had a most dignified place on the 
table; and when one dined with his neighbor and ate salt, 
this was symbolic of undying friendship. It is well known 
that animals go great distances to "salt licks" for their sup- 
plies of this necessary condiment; their bodies crave it and 
they must have it, even though they put themselves in 
danger of the sportsman. 

It is an old saying that hunger is a good sauce; but the 
condiments are by no means to be neglected, if food is to be 
relished. The various flavoring seeds and leaves, truffles, 
mushrooms and the like, even if they have no food value, 
render food more palatable. Every housewife should get 
acquainted with a variety of them. 

Chowchow 

One gallon green tomatoes after they are ground; ^ 
gallon ground onions; green peppers according to taste. 
Let stand in salt brine over night; squeeze the brine out 
thoroughly. Cover with 1 quart vinegar and 2 quarts water. 

248 



Condiments 

Bring to a scald. Drain this off; return to the stove, with 
3 pints vinegar, 3 pounds sugar, 1 cup horse-radish, and 
spice to taste. Cook until thoroughly done. Seal up. 

Virginia Chowchow 

3 heads cabbage 1}4 doz. red and green peppers 
}4 pk. ripe tomatoes (seed removed) 

^ pk. green tomatoes 2 lbs. brown sugar 

1)4 doz. onions 1 teacup grated horse-radish 

1 tb. black pepper seed 1 oz. turmeric 

1 oz. celery seed 1 tb. ground mustard 

Chop all fine; add 1 pint of fine salt and let stand 1 hour 

over night; then put in a wire basket to drain, after which 

put in a kettle with spice; cover with vinegar and boil a few 

minutes. 

Tomato Catsup 

1 pk. tomatoes (ripe) X oz. cayenne 

4 large onions, chopped fine 1 oz. mustard 

J/2 lb. salt 6 cloves of garlic 

y& lb. black pepper 1 lb. brown sugar 

}4 doz. cloves 1 qt. vinegar 

2 oz. allspice 6 peach leaves 

Boil for about 1^ hours, stir constantly to prevent 
burning; keeps indefinitely. 

Cold Catsup 

Two cups celery chopped fine, 1 peck ripe tomatoes 
chopped fine and drained in colander, 6 onions chopped fine, 
3 green peppers chopped, 2 pounds brown sugar, ^4 cup salt, 
2 ounces white mustard seed, 3 pints vinegar. Mix all 
together and put in sealed jars uncooked. 

Mushroom Catsup 

1 pt. mushroom liquor J4 oz. green ginger root 

)4 oz. peppercorns )4 oz. cloves 
}i oz. allspice 1 blade mace 

Salt 

Wash and look over the mushrooms carefully; put them 
in an earthen jar with alternate layers of salt. Let stand for 
24 hours in a comparatively warm place; put through a fruit 
press and add the ginger root cut into small pieces. Measure 
the liquor; add peppercorns and simmer for 40 minutes; then 
add the spices and boil for IS minutes. Take from the fire 
and cool. Strain through a cloth; bottle and seal. 

17 249 



Condiments 



India Relish 



}4 lb. sour apples J/2 lb. ripe tomatoes 

}4 lb. raisins J/2 lb. salt 

^2 lb. brown sugar X oz. powdered ginger 

^ oz. cayenne pepper 2 oz. garlic 

2 oz. shallots 3 qts. vinegar 

1 qt. lemon juice 

Stone the raisins, pare, core and chop the apples fine, 
then add the rest of the ingredients. Mix well together; 
put in a closely covered jar; keep in a warm place and stir 
daily for a month. Strain and put away in bottles for use. 

India Relish 

Put 1}4 cupfuls of salt on 1 peck of chopped green 
tomatoes and let stand over night. In the morning drain 
and add 1 medium cabbage, chopped fine, and boil all in 
3 quarts of vinegar for }^ hour. Then add 6 onions, 3 red 
peppers, 2 green peppers, chopped fine, 6 cupfuls sugar, 
2 tablespoonfuls celery seed, 2 of mustard seed and 1 table- 
spoonful stick cinnamon and whole cloves (in a bag). Cook 
all until the onions are perfectly soft. 

Mexican Relish 

Use 4 green tomatoes, 2 green peppers, 1 onion, a very 
small bit of horse-radish; chop the above together or grind 
fine. Place this in a jar and cover with boiling vinegar, to 
which has been added a teaspoon of salt and 2 tablespoonfuls 
chili powder and 1 tablespoonful mustard. The chili powder 
should be boiled in the vinegar for at least 10 minutes before 
seasoning is added. This is a delightful relish served with all 
meat dishes. 

Corn Relish 

Chop 1 head cabbage, sprinkle with salt and let stand 
1 hour. Boil 12 small ears of corn and cut the corn from the 
cob. To the corn add 4 large onions, 1 large or 2 small 
red peppers, and chop all together, add chopped cabbage 
and cover with a dressing made of 1^ quarts vinegar, 1 
tablespoonful mustard, 2 teaspoonfuls salt, 1 tablespoonful 
celery seed, 1 cupful sugar. Let all come to a boil; then add 
1 tablespoonful flour and 1 small teaspoon turmeric mixed 
together. Cook a few minutes. 

250 



Condiments 



Jellied Cucumber Relish 

Make a jelly of 1 long cucumber, 1 pint of water, ^2 cupful 
of vinegar, 2 tablespoonfuls of sugar, }4 teaspoonful of salt, 
1 slice of onion, and 1 tablespoonful of granulated gelatin. 
Strain into decorated molds and when stiff serve with the fish 



course. 



Chili Sauce 



1 pk. tomatoes 5 tb. salt 

12 good-sized onions 2 tb. cinnamon 

8 large green peppers 1 tb. allspice 

6 peppers (hot) 1 tb. pepper 

6 c. vinegar 1 c. sugar 

Saltspoon salt 

Boil until thick. Bottle and seal. 

Red Pepper Sauce 

100 small red peppers }4 oz. allspice 

50 bell red peppers 1 tb. ground ginger 

24 white onions 1 t. salt 

24 whole cloves Handful of garlic 

Boil all ingredients in ^ gallon water and 1 gallon vinegar 
until peppers are soft enough to pass through sieve. After- 
wards add 2 tablespoonfuls salt and bottle cold. 

Stuffed Green Peppers 

Select uniform sized green peppers. Remove seed and 
lay in strong salt brine 10 days. Soak in clear water 24 
hours. Put in a jar and scald with vinegar and water, half 
and half, with a small piece of alum for 3 days in succession. 
Make a stuffing of 1 pound cabbage, }4 pound each horse- 
radish, ground ginger and ground mustard; 1 ounce each of 
mace, cloves and cinnamon. Fill them; boil strong vinegar 
and put over them hot. 

Sweet Peppers 

Large sweet bell peppers: cut one side and take out seed 
and place in salt water for 24 hours. Fill with sweet chopped 
pickle or chowchow. Put side back by fastening with tooth- 
pick, scald in sweet spiced vinegar. Put in stone jar and 
cover with spiced vinegar. 

251 



Condiments 



Pickled Cucumbers 



100 small cucumbers 1 tb. mustard seed 

1 pt. salt 1 tb. whole allspice 

Alum size of a nutmeg 1 root horse-radish 

Boiling water 2 small red peppers 

Boiling vinegar 

Wash and dry the cucumbers and put them in a large stone 
jar; add salt and alum and cover well with boiling water. 
Cover the jar tightly and let stand for 24 hours; remove the 
cucumbers; dry them and place them in another jar in layers 
alternately with the spices and grated horse-radish. Have the 
jar about ^ full of cucumbers and pour over them sufficient 
boiling vinegar to fill the jar. When cold, cover closely and 
stand away. 

Cucumber Pickles 

To 1 gallon of good vinegar add 1 cupful of salt and 1 
cupful of ground mustard. Each day add freshly picked 
cucumbers and stir with wooden spoon. This will be ready for 
use in 10 days if the cucumbers are very young. 

Green Cucumber Pickles 

Get small ones of uniform size. Place in stone jar. Pour 
boiling water to cover. Put in a large handful of salt. Let 
stand over night. Drain off in the morning. Pour on more 
boiling water and same quantity of salt. Let stand until 
next morning. Drain off the water; wash the pickles in 
clean water; dry with a towel. Put in a crock and pour on 
boiling cider vinegar. Then put in small horse-radish roots. 
These pickles will keep in a common stone jar all the winter. 

Dill Pickles 

Fill a quart jar with pickles about the size of a finger; 
between the pickles put a piece of dill, or more if desired. 
When the jar is filled add a level tablespoonful salt. Pour 
in cold water; put dill on top of pickles and seal air-tight as 
for canned fruit. Place the jars in the sun each day until 
the water gets cloudy; when the water looks clear again, the 
pickles are ready for use. A few whole peppers, a very little 
piece of bay leaf, a small piece of fresh red pepper may be 
added. These pickles will keep for a year, in a cool, dry 
place. If a 2-quart jar is used 2 level tablespoonfuls of 
salt are required. 

252 



Condiments 
Mixed Pickles 

2 qts, green tomatoes 1 large, ripe cucumber 

2 qts. ripe tomatoes 2 bunches of celery 

3 green peppers 3 large onions 

1 small cabbage 

Chop all together. Cover with J^ cupful salt and let It 
stand over night. Drain off all liquid in the morning. Add 3 
pints of vinegar, 2 pounds of brown sugar and 2 tablespoonfuls 
mustard. Cook for 1 hour and seal. 

Spanish Pickle 

One dozen cucumbers, 4 heads cabbage, 1 peck green 
tomatoes, 1 dozen onions, 3 ounces white mustard seeds, 
1 ounce celery seed, 1 cup mustard, 2]/2 pounds brown sugar. 
Let the cucumbers stand for 3 days in lime water that will 
float an egg. Slice the onions and chop the cabbage and 
tomatoes 1 day before making, and sprinkle with salt in the 
proportion of }4 pint to 1 peck. When ready to make, 
squeeze brine out of cucumbers, wipe and cut in slices, let 
all simmer in a kettle ^ hour. 

Piccalilli Pickles 

Take 1 peck of green tomatoes, 4 peppers and 12 onions, 
chop fine and drain through cheesecloth. Add: 

1 10-cent package of pickling 1 tb. ground mustard 

spice 4 c. sugar 

^ c. salt 

Cover with cold vinegar (about 2 quarts). Boil slowly for 
nearly 2 hours. 

Japanese Pickles 

9 lbs. Japanese plums J^ oz. ginger root 

2 qts. vinegar ^ oz. cinnamon 
6 lbs. sugar )4 oz. allspice 

}4 oz. cloves 

Put spices in muslin bag, boil with vinegar and sugar, 
pour over plums. Repeat four mornings. Last time boil 
fruit. 

253 



Condiments 



Peach Pickle 



9 lbs. fruit 3 lbs. sugar 

1 qt. vinegar 1 oz. cloves 

1 oz. cinnamon 

Boil sugar and spice in vinegar 10 minutes. Four over 
fruit and let stand 24 hours. Second morning, boil peaches 
in vinegar until tender and remove to jars. Let vinegar 
boil until syrup and pour over fruit, lay in stick cinnamon 
and whole cloves, seal and put away in dark closet. 

Sweet Pickled Peaches 

Seven pounds peaches, 3^ pounds sugar, 1 quart vinegar, 

2 ounces cloves, 2 ounces stick cinnamon; pare the peaches 
and stick 1 or 2 cloves in each one. Boil the sugar and 
vinegar and cinnamon 5 minutes, then add the rest of the 
spice and the peaches; when the peaches are thoroughly done 
take them out; boil the syrup, reducing it to nearly half, 
and pour over the peaches. 

Sweet Tomato Pickle 

Use 1 gallon of tomatoes. After they are sliced salt and 
drain over night in a colander. Add 1 quart of good vinegar, 
1 pound of brown sugar, 1 heaping tablespoonful of all kinds 
of spices, and the same of mustard and 1 teaspoonful cayenne 
pepper. Boil until tender. 

Sliced Green Tomato Pickle 

6 lbs. green tomatoes, sliced 1 t. each of cinnamon, cloves 
2 lbs. sliced skinned onions and allspice 

12 large bell peppers, sliced 4 lbs., sugar 

1 t. mace 1 tb. salt 

Let tomatoes, peppers and onions stand all night in salt 
sprinkled in layers, next morning drain and let stand in cold 
water 1 hour. Put in preserving kettle and cover with vin- 
egar, put sugar and spices in and cook until tomatoes are 
tender. Put in glass jars and seal. 

Chopped Tomato Pickle 

One peck green tomatoes, 1 dozen onions, 6 green and 

3 red peppers, chop and salt down with 1 pint salt for 12 
hours, then wash in cold water and drain until the salt is all 
out; put in a kettle with vinegar enough to cover, scald, pour 

254 



Condiments 

off vinegar, and add fresh vinegar with a tablespoonful each 
of mustard, allspice, mace, cinnamon, celery seed, ginger, 
horse-radish, and enough sugar to take the sharp taste off; 
add a quart of fresh vinegar. 

Sliced Tomato Sweet Pickle 

1 pk. tomatoes 4 lbs. brown sugar 

6 onions 2 heaping tb. mixed whole 

1 qt. vinegar spices 

1 lb. turmeric 

Put vinegar, sugar and spices on to boil together. When 
boiling point is reached, add the prepared tomatoes and 
onions and cook until they are tender. To prepare tomatoes 
and onions, slice, sprinkle with salt and let stand over night 
in an earthen dish or stone crock with a weight on top to aid 
in removing juice. In the morning, drain, scald in water 
to which some vinegar has been added, and drain again. 

Watermelon Pickle 

Ten pounds of melon rinds, 6 pounds sugar, 3 pints of 
vinegar, }4 ounce cloves, 1 ounce cinnamon. Make a syrup 
of these ingredients and pour boiling over the rinds, and let 
it remain until next day. Then pour it oflF and boil again, 
and again pour over the rind. Repeat for 3 days. 

Watermelon Sweet Pickle 

5 lbs. fruit 3 lbs. sugar 

1 pt. vinegar 

Boil the fruit in clear water until tender; drain, put into 
the vinegar and sugar. Cook until well flavored. Use all 
kinds of spice put in a thin cloth. 

Pickled Cantaloup 

Place over cantaloups enough vinegar to cover and let 
stand 36 hours. Measure the vinegar and to every pint 
allow 1 pound brown sugar. Boil the vinegar ^ hour, 
keeping it well covered and skimmed, then add the cantaloups 
and boil until done. Remove the cantaloups and fill with 
equal portions of crystallized fruit. Cut the fruit fine and 
pour sherry wine over it. Let it stand 12 hours, add cinna- 
mon and nutmeg to taste. After filling, tie securely in 
cheesecloth. Place the cantaloups in a stone jar. Boil the 
syrup until thick and pour over them, adding stick cinnamon 
and spice cloves. 

255 



Condiments 

Cantaloup Sweet Pickle 

Take nearly ripe cantaloups, slice and pare, and let stand 
over night in vinegar. Next morning put fruit on to boil, 
adding a pint of sugar to one of vinegar. Season with cinna- 
mon and cloves and let cook 1}4 hours. Take ofF and place 
in a stone jar, and for three mornings heat the vinegar and 
pour over the pickle. 

Sweet Pickle for Corning Beef 

2 gal. water, lukewarm !}{ lbs. brown sugar 

2 lbs. rock salt 1 oz. saltpeter 

This is for 25 pounds of meat: mix and let stand for 24 
hours, stirring frequently, so that it may be thoroughly 
dissolved before putting in the meat. This will keep all 
winter, and is not too salt for slicing and frying. 

Pickled Beets and Carrots 

Boil the beets until tender; remove the skins, slice while 
hot; cover with hot, spiced vinegar that has been well sweet- 
ened. Carrot pickles are made in the same way. 

Ginger Pears 

To 8 pounds of peeled and diced pears, add 8 pounds of 
sugar and ^ pound of candied ginger, cut fine. Boil slowly 
l}4 hours. Then add 4 lemons that have been cooked in 
water until soft and chopped fine. Boil }4 hour longer. 

Apple Ginger 

Boil to a syrup 3 ounces of ginger, 3 pounds of sugar, the 
juice and half the rind of a lemon and 1^ pints of water; take 
out the rind and add 3 pounds of apples — pared, cored and 
cut into irregular strips to imitate ginger; boil 50 or 60 minutes. 
They should not break and should be soft and clear. 

After this, boil the syrup for 5 minutes, removing with a 
skimmer any scum which rises to the top. Add to the syrup 
the chopped lemons and the grated rind; boil for 30 minutes. 

Ginger Apple Conserve 

Peel, core and slice tart apples, laying the fruit in cold 
water as it is prepared. Weigh |^ pound of sugar and 1 ounce 

256 



Condiments 

of green ginger root, for every pound of fruit. Allow 1 cup of 
water to every pound of sugar, make a syrup of these and 
cook the ginger in this for 15 minutes. The ginger may either 
be scraped and minced or put into a bag of fine net and laid 
in the syrup. Stew the apples until tender, in just enough 
water to cover them. Lift from the water and lay in ginger 
syrup and bring to a boil. 

Guava Jelly 

Pick over, wash and pare guavas. Slice fruit and put 
over to boil with just enough water to cover. Simmer until 
fruit is soft and seed drop from the pulp. Strain over night 
through jelly bag. In the morning measure and add the 
juice of 1 lime to each quart of juice. Boil rapidly until 
juice has boiled down about one-fourth, which can be told 
by the lowering ring on the inside of the kettle. Then add 
sugar, 1 cup for each cup of juice, and boil until it drops thick 
from the spoon and is ready to jell. 

Crab Apple Jelly 

Wash and quarter large crabs, but do not core. Cover 
to the depth of an inch or 2 with cold water. Cook to a mush. 
Pour into a coarse cotton bag or strainer, and when cool 
enough press or squeeze hard to extract juice. Allow juice 
to drip without forcing strain. Allow the strained juice of 

4 lemons to a peck of apples and ^ pound of sugar to each 
pint of juice. Boil the juice from 10 to 20 minutes; while 
boiling sift in the sugar slowly, stirring constantly, and boil 

5 minutes longer, or until ready to jell. 

Quince Jelly 

This recipe will answer for crab apples, quinces or ordinary 
apples. Remove the cores and seeds, and without paring cut 
the fruit into strips; put it into a porcelain lined kettle, 
cover with cold water, allowing to each pound of fruit 1 
quart of water. Cover the kettle; boil for 20 minutes; drain 
carefully from the pulp and strain through a cloth. Put 
the juice back in the kettle, boil hard for 15 minutes; add 
one half the quantity of sugar; stir until dissolved, and if 
you have been careful and the fruit is just right, jelly may 
be formed at once. Begin testing by putting a teaspoonful 
in a saucer and setting it on the ice, and test every few minutes 

257 



Condiments 

until it does jell, when it must be set off the fire at once. 
No definite time for boiling can be set, for so much depends 
upon the fruit used. If it boils too long it will be ropy or sticky. 
In measuring the liquid before putting it over the fire it is well 
to measure half the quantity of sugar at once, so that there 
can be no mistake. 

Quince Honey 

One cup of grated quince; 2 cups sugar; 2 cups hot water; 
Dissolve sugar in water. Add quince. Boil, and stir for 15 
minutes. 

Currant Jam 

Pick from stems and wash thoroughly. Put into a pre- 
serving kettle, and boil 15 or 20 minutes, stirring often, and 
skimming off any scums that may arise. Then add sugar 
in the proportion of ^ pound of sugar to 1 pound of fruit, 
or 1 coffee cup of sugar to 1 pint of mashed fruit. Boil 
30 minutes longer, stirring almost constantly. When done, 
pour into glasses or jars, and seal or cover like jelly. 

Rhubarb Jam 

To 6 pounds rhubarb add 6 pounds of sugar and 6 lemons. 
Cut the rhubarb in small pieces. Slice the lemons very thin. 
Put the fruit in a large bowl and cover with the sugar, letting 
it stand for 24 hours. Boil for about ^ hour. Do not stir 
more than is necessary, as its great beauty is not being broken 
up. Put in glasses and cover with paper. 

Pear and Quince Preserves 

Take pears and quinces in the proportion of two-thirds 
pear to one-third quince. Pare, cut in halves, core and 
weigh. If the fruit is hard, boil in water until tender and use 
water for the syrup; allow ^ pound of sugar to each pound 
of fruit; boil a few moments until the sugar is thoroughly 
dissolved; skim, and cool until the syrup is lukewarm. Then 
add the fruit and boil gently until the syrup has penetrated 
and the fruit looks clear; some pieces will cook before the 
rest and must be removed first. When all are done, take 
out, boil down the syrup a little and pour over the fruit. 
Put in jars tightly covered. 

258 



Condiments 

Strawberry Preserves (Sun Cured) 

Weigh the berries after washing them, then put in same 
number of pounds of sugar that you have berries. Let it 
set over night; next morning put the berries on the stove and 
let them boil 5 minutes. Then take them from the stove and 
set them in the sun. Put a glass over them or tie a cloth 
over and let them stand in the sun 1 week. Stir them care- 
fully, occasionally. Always preserve the June crop; they 
are not so juicy. At the end of the week have your jars clean 
and dry and put the berries in cold, and seal up. Will keep fine. 

Peach Preserves 

Take any fine peaches; peel and remove pits. Take sugar 
equal in weight to fruit. Half pint water to each pound of 
sugar; add fruit, a small part at the time. Cook slowly 30 
minutes. 

Tomato Preserves 

Scald and peel small, perfectly formed tomatoes, not too 
ripe. Prick with a needle to prevent bursting. Add an 
equal amount of sugar by weight. Let lie over night. Then 
pour off all juice into a preserving kettle, and boil until it is 
a thick syrup, clarifying with the white of an egg. Add 
tomatoes, and boil carefully until they look transparent. 
One lemon to a pound of fruit, sliced thin and cooked with 
the fruit, may be added. 

Strawberry Sauce 

One large tablespoonful butter beaten to a cream. Add 
gradually 1}^ cups powdered sugar and the beaten white 
of 1 egg. Beat till very light; and just before serving add 
1 pint of mashed strawberries. 

California Marmalade 

Six navel oranges, and 3 large seedless lemons, sliced 
very thin, and leaving out the thick top and bottom of the 
peel. The juice of 4 lemons squeezed over the above. Weigh, 
and to each pound of fruit add 3 pints of water. Let stand 
another 24 hours, then boil an hour. Let stand another 
24 hours, then weigh water, pulp and all. To each pound 
add 1 pound of sugar, and boil rather fast for an hour. After 

259 



Condiments 

standing a few days it will turn to a quivering jelly, is not 
bitter, and I think you will agree to the assertion that it is 
the most delicate and delicious orange marmalade you ever 
tasted. It will not jelly perfectly if made too late in the 
season, when the oranges are at their sweetest. 

Lemon Marmalade 

To each pound of lemons allow 1^ pounds sugar. Peel half 
of the lemons and grate the rind from the others; chop the 
fruit, removing the seeds before doing this. Press out all the 
juice you can in a vegetable-press and put it with the sugar. 
Set over the fire, stirring until the sugar is dissolved. 

Orange Marmalade 

Five oranges (sour) and 1 lemon, slice thin and remove 
all seeds. Weigh and to each pound of fruit add 3 pints of 
water. Let stand 24 hours and then boil for 45 minutes. 
Remove from the fire and let stand 12 hours. Weigh and 
to each pound add 1}4 pounds sugar. Then boil 45 minutes. 
Then put in glasses. 

Tutti Frutti 

One pint best alcohol, and 5 cents worth salicylic acid. 
Put in 2-gallon jar, stone a quart of cherries, and add from 
time to time any fresh fruit during the season, red and black 
raspberries or fine peaches, stir well frequently. This is a 
fine addition to puddings, custards and creams. 



260 



CHAPTER XXVI 

CANDIES 
Fondant 

2 lbs. granulated sugar yi t. cream of tartar (scant) 

1 pt. water 

Place sugar and water in a kettle over a slow fire until 
it almost reaches the boiling point; then, with a wet cloth, 
wash down the sides of the kettle to remove all sugar crystals. 
Add the cream of tartar, dissolved in a little water, and boil 
until the syrup will form a soft ball in ice-water, or to be more 
accurate, use a candy thermometer and cook to 238° Fahren- 
heit. Never stir after it reaches the boiling point, and avoid 
shaking the kettle, as sugar grains very easily. Pour the syrup 
onto a marble or slate slab, or a large platter that has been 
placed in a level position, where it can remain until cold. Pour 
slowly, retaining the last bit of syrup in the kettle, as a few 
drops might cause the whole to crystallize. Moistening the 
slab and sprinkling the top of the syrup with water will help it 
to cool more quickly. When cold, stir with a paddle or wooden 
spoon until white and creamy. In about 10 minutes it will 
form a stiff mass. When you find it beginning to set, place 
immediately in a bowl, and cover with oil paper. Set aside 
for 24 hours, and it will be in splendid condition for use. 

Bonbons 

Save about two-thirds of the fondant for coating and use 
the remainder for centers. These can be made by mixing the 
cream with jams of different flavors, chopped nuts, raisins, 
figs, dates, etc. It will only be necessary to give directions for 
making one kind, as others may be made in the same way. 
Chocolate coating is similar to bonbon coating, if you use a 
dipping-fork, but the majority of fine candies are hand dipped. 
Use any good confectioners' bitter coating chocolate. The 
ordinary sweet chocolate will not do. Melt slowly in a double 
boiler, removing from the fire when partly melted, as care 
must be taken not to get the chocolate too hot. 

261 



Candies 



Pralines 



2 lbs. brown sugar 1 lb. nuts (pecans preferable) 

1 c. sweet cream or milk 2 tb. butter 

Boil until it is a soft ball, flavor with vanilla, beat until 
creamy, drop on marble. 

Mints 

2 c. good pulverized or 1 c. boiling water 

granulated sugar yV t. cream tartar 

Boil until it spins a thread — have oiled dish and pour out 
to cool. Add 4 drops peppermint oil, when it begins to set, 
beat well and when a white, creamy mixture put on marble and 
knead well, put in double boiler and if necessary add teaspoon 
hot water. Use white first by dropping by spoonful on marble, 
then if desired, color remainder any color desired. 

Cream Candy 

5 c. white sugar 1 c. sweet cream 

1 c. boiling water 1 t. vanilla extract 

First dissolve the sugar in the boiling water very thoroughly, 
using a whipping motion, until there is no trace whatever of 
the grain of the sugar. Do not stir after placing on the fire. 
Cook. When tried in cold water, it will form a soft ball. Then 
add the cream, and cook until it will form a hard ball when 
tested in the same way. Add the extract just after removing 
from the fire. Pour into buttered plates, and when cool pull. 
Cut into pieces of desired length. This candy should be set 
aside for about 24 hours, as in that length of time it becomes 
flaky and will simply melt when put into the mouth. If a 
larger amount of the candy is desired double proportions may 
be used with equal success. 

Kisses 

2 c. brown sugar J4 c. water 

1 tb. vinegar White of 1 egg 

1 t. vanilla extract 1 c. chopped nut meats 

The sugar, water and vinegar should be boiled together 
until the mixture threads when dropped from a spoon. Beat 
up the white of egg and pour mixture into it, beating all the 
time. When rather stiff add the vanilla extract and the nut 
meats. Drop from a spoon on waxed paper. 

262 



Candies 



Fig Fudge 



J4 lb. chopped figs 1 c. cold water 

2 c. granulated sugar A few grains salt 
}i t. ground ginger 1 tb. butter 

Let the ingredients boil together, stirring frequently to 
prevent burning, for about 5 minutes, or until the mixture is 
quite thick. Remove from the fire and beat the fudge until 
it begins to turn creamy and stiff. Pour into a buttered pan; 
when cold mark into squares, and eat. 

Old -Fashioned Caramels 

3 c. granulated sugar 1 c. golden syrup 
}i lb. chocolate 1 t. vanilla extract 

1 c. butter 1 c. milk 

Boil all these ingredients together, stirring frequently. 
Test with ice-cold water; if it hardens pour into a buttered tin. 
When cool cut into squares and wrap each caramel in paraffin 
paper. 

Nut Candy 

2 c. white sugar A few chopped nut meats 

^ c. water A few drops of almond extract 

A pinch of cream of tartar Green coloring 

Red coloring 

Put the sugar, water and cream of tartar into a granite 
saucepan and stir well. Then place on the fire but do not stir. 
Let the mixture boil until it blows a bubble. Then pour it out 
in equal quantities into three deep plates. Into each plate 
pour a few drops of almond extract. Into the first plate pour 
a few drops of red coloring, and a few drops of green coloring 
into the second. Leave the third plate as it is. Allow to 
stand for 5 minutes, then drop a few chopped nut meats into 
each plate. Stir each plateful until cool enough to knead. 
Then knead until creamy, and lay it on oiled paper in a long, 
even loaf, about 2 inches wide. Place the white layer between 
the colored layers. Let the candy cool, and then slice it. 

Coconut Drops 

1 large coconut, grated ^ tumblerful coconut milk 

1^ lbs. white sugar 

The sugar and coconut milk should be put on to boil. When 
it spins a thread add the grated coconut and boil quickly for 

263 



Candies 

10 minutes. Stir frequently with a wooden spoon to keep 
from sticking. Remove from the fire, beat well, and drop in 
small pieces onto a wet wooden board. 

Peanut Candy 

2 c. roasted peanuts 2 tb. grated chocolate 

2 c. granulated sugar 2 t. vanilla extract 

)4 c. water 

Boil the sugar, chocolate and water until it threads from 
a spoon. Then add the vanilla and the nuts. The nuts should 
be roasted and well broken, and added to the candy while 
warm. Stir constantly after adding the flavoring, and pour 
into buttered plates. 

Marshmallow Fudge 

J/2 lb. marshmallows 2 oz. chocolate 

2 c. brown sugar 1 c. water 

1 c. powdered sugar Pinch of cream tartar 

Cook all the ingredients to the soft ball stage, that is, when 
a little is dropped into cold water a soft ball is formed. Remove 
from the fire. Add the marshmallows torn into pieces, and 
beat until it stiffens. Pour into buttered pans and mark into 
neat squares. 

Honey Drops 

1 tb. strained honey X t. almond extract 

}4 c. boiling water White of 1 egg 

1 c. granulated sugar 1 heaping t. butter 

Almonds or pecans, as desired 

Sugar, honey and butter should be put into boiling water 
and stirred until dissolved. Then cook slowly until the syrup 
threads. Add the almond extract and pour the syrup onto 
the beaten white of egg. Beat until cool, then drop onto wax 
paper. Decorate with nuts if liked. These drops should be 
soft and creamy and white. 

Walnut Candy 

2 c. granulated sugar 1 c. chopped English walnuts 
J/2 c. boiling water Whites of 2 eggs 

J/2 c. corn syrup 1 t. vanilla extract 

Boil together the sugar, water and syrup until the mixture 
becomes crisp when dropped into cold water. Beat up the 

264 



Candies 

whites of eggs until stiff, then add the vanilla extract and the 
nuts. Pour the boiling syrup over all, and beat until very 
stiff. Turn into a bread-pan, and when the loaf is cold cut 
it into sHces or squares. 

Fruit Squares (Fresno) 

3 tb. butter }4 c. broken walnut meats 

3 tb. molasses ^ c. sultana raisins 
3 squares chocolate 1 t. vanilla extract 

1/4 c. granulated sugar }4 c. milk 

Put the butter into a saucepan, add the molasses, chocolate, 
sugar and milk, and boil until it forms soft ball when tried in 
cold water. Stir while boiling. When done add the vanilla, 
walnut meats and raisins. Beat till creamy and stiff enough 
to pour into a buttered pan. Cut in squares when cool. 

Cream Dates 

Remove the stones from the dates, without entirely sepa- 
rating them. Take a tiny piece of fondant, form it into a little 
roll, place it in the space from which the seed was taken, press 
the halves together so that only a small quantity of the candy 
can be seen, roll the dates in granulated sugar and place them 
on dishes to harden. The fondant used for this should be 
flavored with vanilla. 

Cream Walnuts 

Crack English walnuts very carefully, removing the shells 
and leaving the kernels as perfect as possible. Put }4 
pound of fondant in a small saucepan, stand it in a basin of 
boiling water, add a teaspoonful of vanilla extract, stir until 
creamy, take from the fire. Put a walnut on a greased fork, 
dip it down into the fondant, lift it carefully, place it on wax 
paper to harden and so continue until all are finished. All 
kinds of fondant flavorings and colorings may be used for 
walnuts. Chocolate is especially good. 

Chocolate Creams 

Take J^ pound of unsweetened chocolate and melt in a 
double boiler. Mold small pieces of fondant into little balls 
and with a fork dip them into the chocolate one at a time. 
Place them on a buttered dish to cool. 

18 265 



Candies 



French Nougat 



Shell and blanch ]4 pound of almonds; put them into the 
oven until thoroughly dry, not brown. Oil shallow baking 
pan, sprinkle the bottom with almonds and over this add 
equal quantity of pecan meats, and a few English walnuts; 
the layer of the nuts should be at least ^ inch thick. Put 
2 cups granulated sugar in a saucepan and stir constantly over 
a strong fire until it melts. Pour this slowly over the nuts. 
When this is slightly cool, cut with a sharp knife into bars. 
Fruit Nougat is made exactly the same way, using fruit with 
nuts. 

Peanut Brittle 

Use equal quantities of granulated sugar and chopped 
peanuts. Melt the sugar in a shallow pan. When it becomes 
a golden brown syrup add the chopped nuts, put on bottom of 
an inverted tin pan and press into shape with two knives, 
crease it and put it away to harden. 

Coconut Bar 

4 c. sugar }4 grated coconut 

1 c. water 1 t. flavoring 

J4 t. cream tartar 

Heat the first three ingredients, stirring until the sugar is 
dissolved. Cook without stirring until it forms a soft ball. 
When tried in cold water remove from the fire and cool. 

Beat until it thickens, adding coconut and flavoring. Pour 
into buttered pans. Cool slightly and cut into bars. 

Sea Foam (Candy) 

2 c. light brown sugar }4 c. water 

Boil until it spins thread. Take from the fire and flavor 
with vanilla. Pour slowly over stiffly beaten white of egg, and 
add chopped fruit and nuts. Drop on marble and wrap in 
oiled paper. 

Panocha 

3 c. brown sugar 1 c. white sugar 

1 c. cream 

Cook until it forms a soft ball, in cold water; add 1 table- 
spoonful butter and 1 teaspoonful vanilla and 1^ cupfuls 
pecan meats. Beat until creamy, pour into a greased pan and 
cut in squares. 

266 



Candies 



Panocha 



1 lb. brown sugar 1 c. milk 

2 lbs. English walnuts, Butter half the size of an egg 

broken 1 t. vanilla 

Mix ingredients and boil until syrup threads from a spoon. 
Remove from stove, add nuts and vanilla, beat until it creams, 
pour into buttered pans and cut in squares. 

Peanut Brittle 

Shell and chop roasted nuts to measure 1 pint. Put 2 
pounds granulated sugar in a clean frying pan. Stir over a 
slow fire. It will lump, then gradually melt. When pale 
coffee color and clear, add nuts and pour quickly on a buttered 
tin sheet. Roll thin as possible. When cold, break up. 

Buttermilk Fudge 

2 c. granulated sugar 3 tb. butter or crisco 

3 squares bitter chocolate 1 t. salt 

^ c. buttermilk (or sour milk) 1 t. vanilla 

rV t. cream tartar 12 marshmallows 

Stir well the sugar, chocolate and milk. Let it come slowly 
to a boil, keeping saucepan well covered until it boils. Add 
cream tartar and salt. When it forms a soft ball in water, 
add the butter and marshmallows, remove from the range and 
beat well until creamy, add vanilla, beat a few minutes and 
pour into well oiled pans. Mark off in squares. 

Fudge 

2 c. granulated sugar 4 oz. chocolate 

1 tb. butter J4 c. milk 

Put into a saucepan over the fire until thoroughly melted. 
Boil, stirring constantly until the mixture hardens when 
dropped into cold water; take from the fire, add teaspoonful 
vanilla and turn quickly out to cool. When cold cut into 
squares. 

Raisin Fudge 

2 c. granulated sugar 1 tb. butter 

1 c. milk }4 c. chocolate 

Boil, stirring continually until bubbles break slowly. Have 
ready }{ pound of walnuts chopped fine and 1 pound chopped 
raisins. Add these and stir until stiff; then pour into buttered 
pans. Mark into squares when sufl5.ciently cool. 

267 



Candies 

Divinity Fudge 

2}4 c. sugar ^4 c. water 

^2 c. corn syrup Whites 2 eggs 

1 c. broken walnuts 

Mix sugar, syrup and water, and boil until when dropped 
in cold water the mixture will form a firm ball between the 
fingers. Beat the eggs stiff. Pour half the boiling mixture 
over the eggs, beating constantly. Return the remaining half 
of the mixture to the stove and boil until when dropped in cold 
water it forms a hard ball. Then remove from the stove and 
pour slowly into the first half, beating constantly. Add 
walnuts and vanilla, pour into a buttered pan, and cut in 
squares. 

Peanut Butter Fudge 

2 c. sugar 1 c. milk 

2 heaping tb. peanut butter 

Mix the ingredients and place over a flame. When it 
begins to boil vigorously, cook 5 minutes. Beat, pour into a 
buttered pan, and cut in squares. 

Cream Caramels 

X lb- chocolate }4 pt. cream 

1 pt. granulated sugar 

Put into a saucepan, and stir until it boils; then stir con- 
stantly until the mixture forms a soft ball when dropped in 
cold water; begin to test after the first 10 minutes. Pour into 
greased pans and cut into squares. 

Caramels 

Use 2 cupfuls sugar; 2 tablespoonfuls of butter; cream 
enough to melt the sugar. While this is cooking, brown 1 
cupful of sugar, stirring constantly to keep from burning. 
Pour the two together and pour on a buttered plate. Cut 
when cold in squares. 

Philadelphia Caramels 

Melt 4 tablespoonfuls butter. Add 1 cupful molasses, 1 
cupful brown sugar, and }^ cup of milk. Stir until mixed, 
bring to the boiling point, add 4 squares of chocolate. Boil 
until a firm ball is formed when dropped in cold water. Add 
1 teaspoonful vanilla and 1 cupful of nuts. Turn into buttered 
pan and cut in cubes when cool. 

268 



Candies 

Pecan Pralines 

1^ c. powdered sugar 1 c. maple sugar 

}4 c. thin cream 

Boil till it hardens in water; add 1 cupful pecans, beat well, 
drop from a spoon in oblong piles on buttered paper. 



Cream Drops 

2 c. brown sugar 1 c. white sugar 

}4 c. corn syrup 1 c. cream 

After it boils add 1 dessertspoonful of vinegar. Cook until 
it forms a soft ball when dropped in cold water. Whip until 
creamy and add 2 cups nuts. 



Divinity 

^ c. of water 3 c. granulated sugar 

1 c. corn syrup 

Put these into a saucepan; let cook until the mixture will 
make a soft ball when tested in cold water. Twenty minutes 
after the first saucepan has been started, into a second one 
put ^ cup water and 1 cup granulated sugar and set to cook. 
When this mixture "threads" when dropped from a spoon, it is 
done. This will be very nearly same time as when first is in 
proper condition. When the first is ready, the mixture should 
be poured slowly over the whites of 3 eggs, whisked to a stiff 
froth, beating briskly the while. When it has reached a 
satisfactory stage, turn in slowly the contents of the second 
saucepan, still beating constantly, and stir in a cup of nut 
meats. Turn the mass out in a buttered tin and score in 
squares when sufficiently cool. 



Marshmallows 

Take 16 tablespoonfuls water, 4 cupfuls sugar; boil until 
it makes a soft ball in cold water, 1 box Knox gelatin; let soak 
while other is boiling. Pour hot syrup over gelatin and beat 
this thin mixture until very thick and white. Pour into a 
powdered mold and stand 3 hours. Let stand until cool. 
Turn out on paper covered with cornstarch. Any flavoring 
or color desired may be used. 

269 



Candies 



Ice Cream Candy 



3 c. sugar }4 c. hot water 

j4 t. cream tartar }4 tb. vinegar 

Boil ingredients together, without stirring, until mixture 
becomes brittle when tried in cold water. Turn on buttered 
plates. As edges cool, fold them toward the center. When 
sufficiently cool to handle, pull until white and glossy. While 
pulling flavor with vanilla, orange, chocolate or any preferred 
flavoring. Cut with scissors or a sharp knife. 

Molasses Candy 

2 c. molasses 1 tb. vinegar 

1 c. sugar Butter size of a walnut 

Boil ingredients together until the mixture will become 
brittle when dropped in cold water. Remove from the fire, 
stir in ^ teaspoon baking soda, cool in a buttered pan suffi- 
ciently to pull. Pull and cut, using scissors or a sharp knife. 

Butter-Scotch 

2 c. sugar 2 tb. water 

Butter size of an egg 

Mix the ingredients and boil, without stirring, until it 
hardens when dropped in cold water. Pour into a buttered 
shallow pan and crease in squares. 

Chocolate Popcorn 

2 c. white sugar 2 oz. chocolate 

}4 c. cornstarch 1 c. water 

Put these ingredients into a kettle and cook them until the 
syrup hardens, when put in cold water. Pour over 4 quarts of 
crisp, freshly popped corn and stir well to insure the uniform 
coating of the kernels. 

Sugared Popcorn 

Make a syrup by boiling together 2 cups granulated sugar 
and 1 cup water. Boil until the syrup strings from the spoon 
or hardens when dropped into cold water. Pour over 6 quarts 
of freshly popped corn and stir well. 

270 



Candies 

Popcorn Balls 

1 pt. corn syrup 1 pt. sugar 

1 t. vinegar 

Cook till the syrup hardens when dropped into cold water. 
Remove to the back of the stove and add ^ teaspoonful soda 
dissolved in 1 tablespoonful of hot water and then pour the 
hot syrup over 2 quarts of freshly popped corn, stirring till 
each kernel is well coated, when it can be molded into balls or 
into any desired form. 



271 



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IN all recipes in this book calling for | 

baking powder use ** Royal." Better | 

and finer food will be the result, and | 

you will safeguard it against alum. | 

In recipes calling for one teaspoonful | 

of soda and two of cream of tartar, use two | 

spoonfuls of Royal, and leave the cream of | 

tartar and soda out. You get the better | 

food and save much trouble and guesswork. | 

Look out for alum baking powders. | 

Do not permit them to come into your | 

house under any consideration. They add | 

an injurious substance to your food, destroy- | 

ing in part its digestibility. All doctors | 

will tell you this, and it is unquestionable. | 

The use of alum in whiskey is absolutely | 

prohibited; why not equally protect the | 

food of our women and children ? I 

Alum baking powders may be known | 

by their price. Baking powders at a cent | 

an ounce or ten or twenty-five cents a pound | 

are made from alum. Avoid them. Use | 

no baking powder unless the label shows it | 

is made from cream of tartar. | 

■ s 

■ ■ 
I I 

biiiiiiiiiiiiw^^ 




Makes 

Lightest, 

Whitest, 

Finest 

Cakes 




Swans Down ( 



PREPARED 

Not Self-Rising 



) Cake Flour 



Made especially for use in making fine 
cakes and pastries. 

SURPRISE YOUR FAMILY AND FRIENDS BY THE 
EXCELLENCE OF YOUR CAKES AND PASTRIES 

IGLEHEART BROTHERS, Evansville, Ind. 

The recipes in this book will be greatly improved in their value if 
Swans Down Cake Flour is used with each one. 

Knox Sparkling Gelatine 




IS 



IS 



Granulated and 

put up in two different 
packages — the Plain 
Sparkling No. 1 is a 
Yellow package, and 
the Sparkling Acidu- 
lated No. 3 is a Blue 
package. The contents 
of both packages make 
the same quantity — 
two quarts of jelly — 
and are alike except 
that the Acidulated 
contains an extra en- 
velope of Lemon Fla- 
vor — a convenience to 
the housewife and saving her the trouble and cost of using lemons. From either 
the Plain or the Acidulated you can make Desserts, Jellies, Puddings, Salads, 
Mayonnaise Dressing, Ice Creams, Sherbets, Candies, Etc. 

Let U8 send you our FREE recipe book. "Dainty Desserts for Dainty People, ^^ 
showing bow to make all these good things. 

CHARLES B. KNOX CO., Johnstown, N.Y. 




THE YELLOW PACKAGE 



THE BLUE PACKAGE 



In judging a flavoring extract the most 
important qualities to consider are flavor, 
strength and uniformity. The fact that 
Mrs. Vaughn uses 

Burnett's Standard 
Flavoring Extracts 

exclusively for flavoring her delicious cakes 
is convincing evidence of the satisfaction they 
will give you. 

Joseph Burnett Company 

Boston, Mass. 



Let the Meals Cook 
Without Watching 

With aThermatic the meals can be cooking 
while you are away from home or engaged 
in other ways, and will be most deliciously 
cooked at time for serving. It needs no 
watching. Foods will not cook dry or 
bum, and roasts need no basting. Every 

Thermatic 
Fireless Cooker 

proves that the Thermatic way is the better way. All the heat 
of cooking is confined within the Thermatic. None escapes to 
warm up the kitchen, and it actually saves two-thirds the fuel used 
in cooking. 

Thermatics are rustproof, permanently steam-tight, and have 
many superior features not found on any other fireless cooker. 
Beautiful catalog free. 

Dept V, THE DILLER MFG. CO., Bluffton, 0. 




: 



LIBRARY OF CONGRESS 




014 481 449 6 







